DIRECTIONS

Place the cream cheese and 1 tablespoon of the maple syrup in a small bowl and mix well with a fork until smooth.

Whisk together the milk, eggs and vanilla in a shallow dish until well incorporated.

Carefully slice each piece of challah almost all the way in half, leaving the bread intact along one or two edges so that a pocket is formed. Spread a quarter of the cream cheese mixture inside each bread pocket, then stuff each of the pockets with about 2 tablespoons of grapes and press lightly to seal shut.

Spray a cast-iron or non-stick skillet with cooking spray and heat over a medium heat. Dip each piece of stuffed bread into the milk-egg mixture until well coated, then place in the skillet and cook until golden brown, about 3 minutes per side. Serve topped with the remaining grapes and drizzled with the remaining maple syrup.

Ingredients

1/4 cup whipped cream cheese
3 tablespoons pure maple syrup, divided
1 1/2 cups black and/or red seedless California grapes, quartered
2/3 cup 1% low-fat milk
3 large eggs
1/2 teaspoon vanilla extract
Four 1- inch thick slices of Challah bread or egg bread, preferably whole wheat (6 ounces total)
Cooking spray

Servings

makes 4 servings

Serving size: 1 piece

Nutritional Information

Per serving: Calories 300; Total Fat 10g (Mono Fat 3.4g, Poly Fat 1.2g, Sat Fat 4.1g); Protein 11g; Carb 43g; Fiber 1g; Cholesterol 195mg; Sodium 310mg

Excellent source of: Iodine, Manganese, Protein, Riboflavin, Selenium

Good source of: Vitamin A, Vitamin B12, Vitamin D, Calcium, Folate, Iron, Niacin, Phosphorus, Thiamin, Zinc