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Liv’s Stuffed French Toast

Serves 2

Filled with cream cheese and bacon, this decadent Stuffed French Toast is reminiscent of a Monte Cristo sandwich.

4 slices gluten-free bread (I like Udi’s White Sandwich Bread)

3 slices cooked nitrite-free bacon or turkey bacon

3 tablespoons low-fat cream cheese

1 egg

1 cup milk

2 tablespoons gluten-free all-purpose flour

pinch of salt

½ cup gluten-free corn flakes, crushed

1 tablespoon butter

maple syrup

Spread 2 pieces of bread with 1 ½ tablespoons each of cream cheese.

Break the cooked bacon slices in half, then place 3 halves on each slice of bread that is spread with cream cheese.

Top each cream cheese and bacon slice with another piece of bread. Set aside.

Combine the egg, milk, flour, and salt in a small bowl. Place the crushed corn flakes onto a plate. Place a medium sauté pan over medium heat. Melt the butter in the pan.

Take each sandwich and place into the bowl with the egg mixture. Let the mixture soak into the bread and coat the sandwich entirely, turning as needed. Remove from the bowl and transfer to the plate with the corn flakes. Coat each sandwich in corn flakes then place into the sauté pan.

Cook 3-4 minutes per side until the sandwiches are golden brown and crisp on the outside.

Serve immediately with maple syrup and fresh fruit, if desired.

Find more at Liv Gluten-Free.