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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Stuffed French Toast from Cooking Light. Ingredients:
12 (1-ounce) slices cinnamon-raisin bread |
cooking spray |
1.5 cups 1% low-fat milk |
1 cups egg substitute, divided |
1/2 cup half-and-half |
1/2 cup sugar, divided |
1/2 tablespoon vanilla extract |
1/8 teaspoon ground nutmeg |
1/2 (8-ounce) block fat-free cream cheese, softened |
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened |
bottled cinnamon-sugar (optional) |
Directions:
1. Trim crusts from bread. Arrange half of the bread in a 8 x 8-inch baking dish coated with cooking spray.
2. Combine milk, 3/4 cups egg substitute, half-and-half, and 1/4 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
3. Combine 1/4 cup egg substitute, 1/4 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.
4. Preheat oven to 350°.
5. Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
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