Overnight Stuffed French Toast |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This brunch dish is so rich that no one will suspect each generous serving has just 3 grams of fat. I don't like to cook a lot in the morning so this make-ahead dish is perfect for us, says Brenda Childress of Broken Arrow, Oklahoma. Ingredients:
20 slices french bread (1 inch thick) |
1 package (8 ounces) fat-free cream cheese |
3 cups egg substitute |
2 cups fat-free milk |
1/3 cup plus 1-3/4 cups sugar-free maple-flavored syrup, divided |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
2-1/2 cups sliced fresh strawberries |
Directions:
1. Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup. Yield: 10 servings.
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