Nutritional Info

Nutrition Facts

Serving Size 1 (185g)

Calories 355
Calories from Fat 62 (18%)
Amount Per Serving %DIV
Total Fat 6.9g 11%
Saturated Fat 4.2g 21%
Monounsaturated Fat 2g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 23.4mg 8%
Sodium 655.7mg 29%
Potassium 210mg 4%
Total Carbohydrate 54.3g 18%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%

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Recipe Description
For this recipe, bread is sliced thickly and then each slice is cut almost all the way through to make pockets. Since it can be difficult to find good unsliced bread, I give directions for a sliced loaf as well.
Prep time
20 min
Cook time
12 min
Ready In
32 min


Serves Tool

Serves To:USMetric
2   whole eggs
4   egg whites
1 Cup(c)  1% low fat milk
1/2 Teaspoon(t)  vanilla extract
1 Pint(pt)  strawberries, thickly sliced
1 Tablespoon(T)  confectioners' sugar
8 Ounce(oz)  reduced fat cream cheese, softened
1 Pound(lb)  loaf homemade quality white bread


Preheat the oven to 450° F and coat a large cookie sheet with a non stick spray. (Do not use the insulated type of cookie sheet, which prevents browning.) If using an unsliced loaf, cut off the crusty ends of the bread and discard or reserve for another use. Slice the loaf into 10 thick slices. Form a pocket in each slice by cutting up from the bottom crust, almost, but not quite, all the way through to the top. If using presliced bread, you'll need 20 slices. In a small bowl, beat the cream cheese and sugar until creamy. Stir in all but 1 cup of the sliced berries, reserving the rest for garnish. If using bread pockets, fill them with the cheese mixture. If using presliced bread, spread the filling onto 10 slices of bread and press another slice on top. Whisk together the vanilla, egg whites, eggs and milk and pour over the bread. (I use the same bowl that the cream cheese was in to save washing another dish.) The bread will not be completely immersed, so turn it several times to allow it to absorb the batter evenly. In about 5 minutes the bread will be almost soggy with the batter. Transfer to the baking sheet, leaving space between each piece. Bake for 5 minutes on one side, then turn and bake for 5 to 7 minutes longer, until the bread browns. Top with the reserved strawberries. Dust with confectioners' sugar, if desired.

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