Stuffed French Toast - recipe from Kathy Webb
- Twenty-four 1oz slices cinnamon raisin bread
- 3 cups 1% low fat milk
- 2 cups egg substitute, divided
- 1 cup half & half
- 1 cup sugar, divided
- 1 tablespoon vanilla extract
- 1/8 teaspoon ground nutmeg
- One 8oz fat free cream cheese, softened
- Cinnamon sugar (optional)
Trim crusts from bread. Arrange half of bread in a 13X 9 inch baking dish coated with cooking spray.
Combine milk, 1 A? cups egg substitute, half & half and A? cup sugar in a large bowl stirring with a whisk. Put half of milk mixture over bread in the dish.
Combine A? cup egg substitute, A? cup sugar, vanilla, nutmeg, cream cheese in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in the 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. Sprinkle with cinnamon sugar if desired.
