Mascarpone-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except in the filling substitute 1/2 cup mascarpone cheese for the cream cheese, reduce the sugar to 1 tablespoon, and add 1/4 cup chopped pecans, toasted. In the egg mixture substitute brown sugar for the 2 tablespoons honey or sugar and add 1/2 teaspoon ground cinnamon.Nutrition analysis per serving: 409 calories, 15 g protein, 34 g carbohydrate, 24 g total fat (10 g sat. fat), 227 mg cholesterol, 2 g fiber, 14 g total sugar, 15% Vitamin A, 0% Vitamin C, 282 mg sodium, 16% calcium, 13% iron
Strawberry-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except stir 1/2 cup chopped fresh strawberries into the cream cheese mixture.Nutrition analysis per serving: 358 calories, 14 g protein, 39 g carbohydrate, 16 g total fat (8 g sat. fat), 222 mg cholesterol, 1 g fiber, 21 g total sugar, 16% Vitamin A, 18% Vitamin C, 356 mg sodium, 15% calcium, 13% iron
Bacon-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except crisp-cook 3 slices bacon; crumble bacon and stir into the cream cheese mixture.Nutrition analysis per serving: 431 calories, 16 g protein, 51 g carbohydrate, 18 g total fat (8 g sat. fat), 228 mg cholesterol, 1 g fiber, 33 g total sugar, 16% Vitamin A, 0% Vitamin C, 460 mg sodium, 16% calcium, 13% iron
Banana-Stuffed French Toast:
Prepare Stuffed French Toast as directed, except in a small skillet melt 1 tablespoon butter over medium heat. Add 1 small banana, sliced, and 2 teaspoons sugar to the melted butter. Cook and stir for 30 to 60 seconds to soften the banana. Remove from heat. Stir in 1/4 cup chopped pecans, toasted. Cool slightly. Stir into cream cheese mixture before spooning into bread slices.Nutrition analysis per serving: 450 calories, 15 g protein, 45 g carbohydrate, 24 g total fat (10 g sat. fat), 230 mg cholesterol, 2 g fiber, 25 g total sugar, 18% Vitamin A, 3% Vitamin C, 381 mg sodium, 15% calcium, 14% iron
Salted Caramel Sauce for Stuffed French Toast:
In a heavy medium saucepan stir together 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) If desired, stir in 1 banana, thinly sliced. Serve with Stuffed French Toast. If desired, serve with chopped pecans, toasted. Makes 1 1/3 cups (or 1 3/4 cups with banana).Nutrition analysis per 1 tablespoon sauce: 95 calories, 0 g protein, 10 g carbohydrate, 7 g total fat (4 g sat. fat), 19 mg cholesterol, 0 g fiber, 8 g total sugar, 4% Vitamin A, 0% Vitamin C, 97 mg sodium, 1% calcium, 0% iron
