4 ounces cream cheese, softened
1/4 cup chopped dried cranberries
2 tablespoons finely chopped crystallized ginger
1 tablespoon honey
8 slices cinnamon swirl bread
2/3 cup fat-free half-and-half
1 teaspoon cinnamon
1/2 teaspoon ground dry ginger
Butter, as needed
Maple syrup, to serve
In a small bowl, mix together the cream cheese, cranberries, crystallized ginger and honey. Divide this mixture between 4 slices of the cinnamon swirl bread, spreading to just 1/2 inch from the edge. Top with the remaining 4 slices of bread to make 4 sandwiches.
In a medium bowl, whisk together the eggs, half-and-half, cinnamon and dry ginger. Dunk each of the sandwiches into the egg mixture to thoroughly coat and soak them.
In a large skillet over medium heat, melt just enough butter to coat the pan. Working in batches, fry the sandwiches for 4 minutes per side, or until nicely toasted and heated through. Add butter between batches. Serve warm with maple syrup.
Nutrition information per serving: 470 calories; 230 calories from fat (49 percent of total calories); 25 g fat (12 g saturated; 0 g trans fats); 230 mg cholesterol; 45 g carbohydrate; 5 g fiber; 21 g sugar; 15 g protein; 440 mg sodium.