[realfood] Walnut Stuffed French Toast---with Corn Flakes

WALNUT STUFFED FRENCH TOAST

8 slices white sandwich bread
3/4 cup strawberry, raspberry or apricot preserves, or orange marmalade
1/2 cup chopped walnuts
1 cup egg substitute
1 cup nonfat milk
2 tbs sugar
1/2 tsp cinnamon
3 cups whole corn flakes
Powdered sugar
Maple syrup

Heat oven to 475 degrees. Cover a baking sheet with foil, slice each piece of bread almost in half horizontally. Don't cut quite all the way through, thus creating a pocket where you can separate the bread and put the filling.

TO MAKE THE FILLING---In a bowl, place the preserves or marmalade and 1/4 cup walnuts and beat briskly to combine. Spread 2 tbs of the walnut mixture inside each bread pocket, then press down lightly on the filled bread to seal.

In a pie plate, stir together the egg substitute, milk and sugar and cinnamon. Set aside. In a shallow bowl combine the corn flakes and the remaining walnuts. Crush the cornflakes until they are broken into tiny irregular pieces. Dip each slice of filled bread into the egg mixture, until the bread is completely coated and has absorbed some of the egg, but dont let the bread get soggy.

Then press each slice on both sides into the walnut cornflake crumbs. Pat the crumbs on if necessary to make them stick. Continue until all the bread has been dipped and coated.

Place the foil covered baking sheet in the oven to heat for 3 min. Remove from oven and rapidly coat the foil with cooking spray. Then quickly place the bread in a single layer on the foil. Bake 5 min. or until lightly browned on the bottom. Flip the slices over and bake 4 more min. Transfer to warmed plates or a platter. Dust with powdered sugar and serve with maple syrup. MAKES 4 SERVINGS.*
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