Cinnamon Stuffed French Toast
|Cinnamon raisin bread slices||24 Ounce (24 Slices, 1 Ounce Each)|
|Low fat milk||3 Cup (48 tbs)|
|Egg substitute||2 Cup (32 tbs), divided|
|Half and half||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Vanilla extract||1 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Fat free cream cheese||8 Ounce, softened (1 Block)|
|1/3-less-fat cream cheese||8 Ounce, softened (1 Block)|
1. Trim crusts from bread. Arrange half of bread in a 13 x 9-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. 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°.
5. Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.