Banana-stuffed French toast

 Ingredients:

• 2 tbsp. cream cheese
• 4 slices cinnamon-raisin bread
• 1 medium banana, thinly sliced
• 1/4 cup milk
• 1 egg
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 tsp. unsalted butter
• 2 tbsp. maple syrup, warmed
• Berries of your choice

Makes 1 stuffed French toast with toppings per serving.

1. Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread.
2. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
3. Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries. 

WW POINTS VALUE: 12 pts. per serving

Note: This recipe appears on www.weightwatchers.com. This delicious stuffed French toast is the best treat for breakfast, brunch or dinner. Whatever kind of bread you use, e, you can either remove the crusts or leave them on. Serve this hearty breakfast dish with a variety of your favorite fresh fruits alongside or on top. And to warm the maple syrup, place it in a small custard cup and microwave on High for about 20 seconds. For a creamier taste, you can substitute fat-free half-and-half for the milk if you like, which shouldn't affect the recipe's nutritional value.

Coconut Bread Pudding with Chocolate Sauce

Ingredients:

• 1/2 cup sweetened shredded coconut
• 1 (20-oz) can pineapple chunks in juice, drained
• 3 large eggs
• 2 egg whites
• 1/2 cup granulated sugar
• 1 tsp salt
• 2 1/4 cups skim milk
• 1 cup light coconut milk
• 1 tsp vanilla extract
• 5 cups (3/4-inch-square) French bread cubes
• 2 ounces bittersweet or semisweet chocolate, chopped
• 2 tsp unsweetened cocoa powder

Makes 8 Servings

1. Preheat the broiler. Place the coconut in a baking pan and broil, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut toa plate to cool. Place the pineapple chunks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes.Set aside to cool.
2. Preheat the oven to 350 F. In a large bowl, beat the eggs, egg whites, sugar and salt until combined. Blend in 2 cups of the milk, the coconut milk and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stir in the toasted coconut and pineapple; pour into a 7 X 11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. let cool slightly.
3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.
    

WW POINTS VALUE: 6 pts (1/8 pudding per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Bread pudding is a classic comfort food in the USA. This was my first attempt at making bread pudding and it  was a success. The combination of pineapple, coconut and chocolate  was a taste of paradise-like a pina colada dipped in chocolate. This dessert was even better the second day because the more the flavors blend the better the dessert tastes. Winter is still here but ifyou want a taste of paradise, make this bread pudding to make you feel warm inside.

 



French Onion Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 Spanish onions, slivered
• 1 small leek, cleaned and sliced
• 1 cup low-sodium beef broth
• 1/8 tsp freshly ground black pepper
• 1 cup water
• 2 sliced semolina bread, toasted
• 4 tsp grated Parmesean Cheese
• 1/3 cup shredded reduced-fat Swiss Cheese

Makes 2 Servings

1. In a small saucepan over medium heat, heat the oil. Saute the onions and leek until the onions are golden, about 15 minutes. Add the stock, pepper and water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes.
2. Preheat the broiler. Set 2 flameproof bowls on a baking sheet. Ladle the soup into the bowls; top with the bread. Sprinkle with the Parmesean, then with the Swiss cheese. Broil until the cheese melts, about 2 minutes.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. Soup is the best comfort food when the weather is cold. French onion soup is so deliciously comforting and a classic French bistro dish. Even though the recipe calls for 2 Spanich onions, you only need 1 Spanish onion because you'll be pretty full with the bread, cheese, onion and leek.

Fruit and Cheese-Stuffed French Toast

Ingredients:

• 2 tbsp light cream cheese softened
• 4 slices whole-wheat bread
• 2 tbsp strawberry or rasberry all-fruit spread
• 1 large egg
• 2 egg whites
• 3 tbsp skim milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of nutmeg
• 1 cup hulled and sliced strawberries

1. 
   
   Spread the cream cheese evenly on 2 slices of bread, leaving a 1/8-inch border. Spread the fruit spread on the remaining slices of bread, leaving a 1/8-inch border. Put the 2 slices of bread together to make 2 cream cheese-fruit sandwiches. Cut each sandwich in half on the diagonal; set aside.
   
   
   
2. 
   
   Beat the egg and egg whites in a large shallow bowl or pie plate; whisk in the milk, vanilla, cinnamon and nutmeg. Add 2 sandwich halves to the egg mixture; let stand until evenly soaked, about 20 seconds on each side. Repeat with the remaining 2 sandwich halves.
   
   
   
3. 
   
   Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the sandwiches to the skillet and cook until browned, 2-3 minutes on each side. Serve with the berries.
   
   
   

Serves 2

Note: This is one of my favorites and this recipe appears in the WW in 20 Minutes Cookbook. You can use any flavor fruit spread or jelly for these sandwiches. I used grape jelly and it was just as good as strawberry or raseberry. I highly recommend going out and buying the Cuisinart Sandwich Maker because it saves so much time cooking and cleaning.

Apple Brown Betty

Ingredients:

• 4 apples, peeled, cored and sliced
• 4 slices light whole-wheat or multi-grain bread, lightly toasted
• 2 tbsp packed light brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp unsalted butter/margarine
• 1/3 cup water

1. 
   
   Preheat the oven to 375; spray a 1 1/2 quart shallow casserole dish with nonstick spray. Place half of the apples in the casserole dish.
   
2. 
   
   In a food processor or blender, pulse the toast to coarse crumbs. Transfer to a small bowl; combine with the brown sugar, cinnamon and nutmeg. Sprinkles half the mixture over the apples, then layer the remaining apples and crumb mixture. Dot with butter; add the water. Bake until the top is crisp and the fruit is bubbling, about 45 minutes.
   
   
   

WW Points Value: 3 (1/4 of pudding)

 

Note: I really love this recipe. It's a time consuming recipe to cook but it's worth it. This recipe appears in the WW The new complete cookbook. I added the nutmeg for more flavor. A Betty is a traditional baked pudding of layered spiced fruit and bread that dates back to Colonial America. I highly recommend using a variety of apples for this recipe but always make sure to use 2 Granny Smith apples for more taste.