Bacon & Mozzarella Stuffed French Toast

(Makes 2 servings)

½  loaf unsliced Italian or French bread

4  slices cooked bacon, cut in half

1 ½   ounces (43 g)  low-fat mozzarella cheese, thinly sliced

2 large eggs

½ cup (120 ml) orange juice

1 tablespoon (15 ml) grated orange peel, chopped fine

2 tablespoons (30 ml) margarine

maple syrup

            Mark 1/2-inch and 1-inch measurements on the loaf of bread.  At the 1/2–inch mark slice the bread not quite all the way through.  At the 1-inch mark slice the bread all the way through.  This creates pockets in the middle of the 1-inch thick slices of bread.  Do this twice.

            Stuff each pocket with a layer of half the bacon and half the mozzarella cheese.  Press the bread firmly together.  Be sure that the bacon and cheese are tucked inside.

            Whisk the eggs, orange juice and orange zest in a bowl.

            Melt the margarine in a non-stick frying pan over medium heat.

            While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both sides.

            Fry the bread slices on each side until they are golden brown and no longer moist.

            Serve the stuffed French toast with maple syrup.

Recipes provided by Phyllis Hinz & Lamont Mackay

 "The Cooking Ladies"