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Cinnamon Stuffed French Toast

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  Cinnamon raisin bread slices 24 Ounce (24 Slices, 1 Ounce Each)
  Cooking spray 1
  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.

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