Stuffed French Toast

Total Time:
8 hr 20 min
Prep:
5 min
Inactive:
8 hr
Cook:
15 min

Yield:
12 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 24 (1-ounce) slices cinnamon-raisin bread
  • Cooking spray
  • 3 cups 1-percent milk
  • 2 cups egg substitute
  • 1 cup half-and-half
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • Bottled cinnamon-sugar, optional
  • Accompaniment: Canadian bacon and mixed fresh fruit with chopped mint
Directions
  • Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray.

  • 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.

  • 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 overnight.

  • Preheat oven to 350 degrees F.

  • Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.


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    This recipe is featured in:

    Breakfast for Dinner