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In small bowl, combine cream cheese and 2 tablespoons spreadable fruit. Using a serrated knife, form a pocket in each bread slice by making a horizontal cut halfway between the top and bottom crusts, slicing not quite all the way through. Fill each pocket with about 1 tablespoon of the cream cheese mixture.
In a shallow bowl, combine egg whites, egg, milk, vanilla and apple pie spice. Lightly coat a nonstick griddle or large skillet with cooking spray; heat over medium heat.
Dip the stuffed bread slices into the egg mixture, coating both sides; place on the hot griddle (or pan). Cook about 3 minutes or until golden brown, turning once.
Meanwhile, in a small saucepan, heat the remaining 1/2 cup spreadable fruit until melted, stirring frequently. Serve over the French toast.