Stuffed French Toast

Print Print on one page

• 24 (1-oz) slices cinnamon-raisin bread
• Cooking spray
• 3 cups f1% low-fat milk
• 2 cups egg substitute, divided
• 1 cup half and half
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 (8-oz.) block fat-free cream cheese, softened – I use regular
• 1 (8-oz.) block 1/3 less-fat-cream cheese, softened
• Bottled cinnamon-sugar (optional)

Trim crusts from bread. Arrange half of the bread in a 13 x 9 inch baking dish coated with cooking spray – I use olive oil, misted or butter the dish.

Combine milk, 1 ½ cups egg substitute, half and half, and ½ cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.

Combine ½ cup egg substitute, ½ cup sugar, vanilla, nutmeg and cheeses in a food processor or blender, process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.

Uncover and cook 350 for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

• Yield: 12 servings (serving size: 1 piece)

(Cooking Light)