Stuffed French Toast
Prepare the evening before for a decadent, but lighter version, of this perfect brunch treat.
6 servings | Prep Time: 20 minutes | Cook Time: 50 minutes
Ingredients
- 12 (1-ounce) slices cinnamon-raisin bread
- Cooking spray
- 1.5 cups 1% low-fat milk
- 1 cup egg substitute, divided
- .5 cup half-and-half
- .5 cup sugar, divided
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
Preparation
- Trim crusts from bread. Arrange half of the bread in an 11 x 7-inch baking dish coated with cooking spray.
- Combine milk, 3/4 cups egg substitute, half-and-half, and 1/4 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
- With a stand up or hand mixer, combine 1/4 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses; 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.
- Preheat oven to 350 degrees.
- Uncover and bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving.
Nutrition
Per serving : 366 Calories; 11 g Fat; 0 g Sat; 31 mg Cholesterol; 55 g Carbohydrates; 15 g Protein; 8 g Fiber; 392 mg Sodium
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