Low Fat Baked Stuffed French Toast

“Sounds impossible, doesn't it? I found this amazing recipe in Cooking Light Magazine a few years ago and have been making it ever since. This is great for entertaining at brunch, as all of the work is done the night before.”
READY IN:
1hr 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim crusts from bread. Arrange half of the bread in a 13x9 inch baking dish coated with cooking spray.
  2. Combine milk, 1-1/2 cups egg substitute, half & half, and ½ cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine ½ cup egg substitute, ½ 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 degrees.
  5. Uncover and bake at 350 for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon sugar if desired.

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