Healthified Stuffed Raspberry French Toast Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Sounds divine!!! This would be a fabulous dish for a brunch; in place of the raspberries, you can certainly use Strawberries and use Strawberry cream cheese. Make ahead: Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove plastic wrap; cover with foil and bake as directed. Recipe from Eat Better America. Ingredients:
soft french bread (about 18 inches long) |
4 ounces light cream cheese, softened |
1/2 cup raspberry preserves |
1 cup fat-free fat-free liquid egg product |
1 cup nonfat milk |
1 tablespoon sugar (may sub splenda) |
1/4 teaspoon salt |
1 (10 ounce) bag frozen raspberries, thawed |
1/4 cup sugar (may sub splenda) |
2 teaspoons cornstarch |
Directions:
1. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese.
3. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches.
4. Arrange in baking dish, pressing together if necessary to fit.
5. In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
6. Heat oven to 400°F Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
7. Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened.
8. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
9. Serve sauce over French toast.
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