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Prep Time: 480 Minutes Cook Time: 45 Minutes |
Ready In: 525 Minutes Servings: 8 |
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Make the night before and pop in the oven for a delicious breakfast! Serve with maple syrup or heated raspberry jam. I have halved it with no difficulty. Prep time includes chilling time. Ingredients:
12 slices white bread |
8 ounces reduced-fat cream cheese |
3 cups egg beaters egg substitute |
2 cups skim milk |
1/3 cup maple syrup |
1/2 teaspoon vanilla |
1/4 teaspoon salt |
Directions:
1. Cut bread into cubes.
2. Cut cream cheese into cubes.
3. Toss bread lightly with cream cheese.
4. Place into a greased 9x13-inch baking pan.
5. In a large mixing bowl, beat the eggs, milk, syrup, salt, and vanilla together until well mixed.
6. Pour egg mixture over bread mixture.
7. Cover and chill in fridge 8 hours or overnight.
8. Remove from fridge 30 minutes before baking.
9. Bake, uncovered, at 375 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.
10. Let stand 5 minutes before cutting.
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