Low Fat Baked Stuffed French Toast |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Sounds impossible, doesn't it? I found this amazing recipe in Cooking Light Magazine a few years ago and have been making it ever since. This is great for entertaining at brunch, as all of the work is done the night before. Ingredients:
24 slices cinnamon raisin bread |
cooking spray |
3 cups 1% low-fat milk |
2 cups egg substitute, divided (like egg beaters) |
1 cup half-and-half cream |
1 cup sugar, divided |
1 tablespoon vanilla extract |
1/8 teaspoon ground nutmeg |
1 (8 ounce) package fat free cream cheese, softened |
1 (8 ounce) package light cream cheese, softened |
Directions:
1. Trim crusts from bread. Arrange half of the bread in a 13x9 inch baking dish coated with cooking spray.
2. Combine milk, 1-1/2 cups egg substitute, half & half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
3. Combine 1/2 cup egg substitute, 1/2 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 degrees.
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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