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Prep Time: 540 Minutes Cook Time: 35 Minutes |
Ready In: 575 Minutes Servings: 12 |
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Make it the night before, pop it in the oven when you wake up. Prep time includes 8 hours refrigeration. Ingredients:
24 slices cinnamon-raisin bread |
3 cups 1% low-fat milk |
2 cups egg substitute, divided |
1 cup half-and-half |
1 cup sugar, divided |
1 tablespoon vanilla extract |
1/8 teaspoon ground nutmeg |
1 (8 ounce) package fat free cream cheese, softened |
3 tablespoons sugar |
2 teaspoons cinnamon |
Directions:
1. Trim crusts from bread; arrange half of bread in a 13x9-inch baking dish coated with cooking spray.
2. Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk.
3. Pour half of milk mixture over bread in dish.
4. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth.
5. Pour cream cheese mixture over moist bread in dish.
6. Top with remaining bread; pour remaining milk mixture over bread.
7. Cover and refrigerate 8 hours or overnight.
8. Preheat oven to 350°F
9. Uncover and bake at 350F for 35 minutes.
10. Let stand 10 minutes before serving.
11. Combine cinnamon and sugar and sprinkle over top to serve.
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