Rating: 4 stars
21 Ratings
  • 1 star values: 2
  • 2 star values: 3
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 13
Recipe by Cooking Light December 2001

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Credit: Becky Luigart-Stayner; Jen Rotenstreich

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.

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  • 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.

Nutrition Facts

340 calories; calories from fat 30%; fat 11.3g; saturated fat 5.1g; mono fat 3.3g; poly fat 0.9g; protein 16.7g; carbohydrates 43.2g; fiber 1.5g; cholesterol 26mg; iron 3.7mg; sodium 447mg; calcium 197mg.
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