Healthified Stuffed Raspberry French Toast Bake

“Sounds divine!!! This would be a fabulous dish for a brunch; in place of the raspberries, you can certainly use Strawberries and use Strawberry cream cheese. Make ahead: Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove plastic wrap; cover with foil and bake as directed. Recipe from Eat Better America.”
READY IN:
50mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese.
  3. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches.
  4. Arrange in baking dish, pressing together if necessary to fit.
  5. In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
  6. Heat oven to 400°F Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
  7. Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened.
  8. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
  9. Serve sauce over French toast.

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