Becky Luigart-Stayner; Jen Rotenstreich Photo by: Becky Luigart-Stayner; Jen Rotenstreich

Stuffed French Toast

Cooking Light DECEMBER 2001

  • Yield: 12 servings (serving size: 1 piece)


  • 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)


Trim crusts from bread. Arrange half of the bread in a 13 x 9-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 or overnight.

Preheat oven to 350°.

Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 30%
  • Fat: 11.3g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.7g
  • Carbohydrate: 43.2g
  • Fiber: 1.5g
  • Cholesterol: 26mg
  • Iron: 3.7mg
  • Sodium: 447mg
  • Calcium: 197mg

Go to Full Version of

Stuffed French Toast Recipe