ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Stuffed French Toast

Becky Luigart-Stayner; Jen Rotenstreich
Yield 12 servings (serving size: 1 piece)

Ingredients

  • 24 (1-ounce) slices cinnamon-raisin bread
  • Cooking spray
  • 3 cups 1% low-fat milk
  • 2 cups egg substitute, divided
  • 1 cup half-and-half
  • 1 cup sugar, divided
  • 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)

Nutrition Information

  • calories 340
  • caloriesfromfat 30 %
  • fat 11.3 g
  • satfat 5.1 g
  • monofat 3.3 g
  • polyfat 0.9 g
  • protein 16.7 g
  • carbohydrate 43.2 g
  • fiber 1.5 g
  • cholesterol 26 mg
  • iron 3.7 mg
  • sodium 447 mg
  • calcium 197 mg

How to Make It

  1. Trim crusts from bread. Arrange half of the 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.