(Stuffed French Toast)
1 cup sugar
1/2 cup water
1 pound Rhubarb
1 loaf day-old French bread
8 oz. reduced fat spreadable cream cheese
Rhubarb sauce (see below)
8 - 10 eggs (depending on how absorbent the bread is)
1/2 cup milk
Cut Rhubarb into 1 inch pieces. Mix sugar and water in 1 quart sauce pan until mostly dissolved. Add Rhubarb pieces and bring to boil. Reduce heat and simmer, stirring occasionally, until Rhubarb smooshes easily against the side of the pan (8 to 12 minutes). Chill.
Lightly beat eggs and milk in large shallow bowl until blended. Slice french bread as follows:
This creates a 'pocket sandwich' effect, leaving the two halves of the sandwich connected at the bottom. Generously coat both sides of the inside of the pocket with cream cheese. Add as much Rhubarb sauce as you can without it gooshing out the sides. Soak both sides of bread in egg mixture for a few seconds. Fry in non-stick fry pan on medium low, turning when golden brown. Optionally garnish with powdered sugar before serving.
