Wednesday, October 21, 2009

Overnight Stuffed French Toast

1 pound French bread (16 oz.) cut into 20 slices
8 ounces reduced-fat cream cheese (8 oz.) cut into 1/4" thick slices
3 Cups Egg Substitute
2 Cups 2% low-fat milk
1 teaspoon Vanilla Extract
1/3 Cup Sugar Free Maple Syrup
1/2 tsp cinnamon

1. Spray a 9X13 baking dish with non-stick cooking spray. Layer 10 slices of bread in the bottom of the baking dish (You may need to cut some to fit). Top the bread evenly with cream cheese slices, then place the remaining bread slices on top.

2. In a large bowl, wish together the egg substitute, milk, vanilla, syrup and cinnamon. Pour over the bread to evenly coat. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Remove from the refrigerator and let stand at room temperature for 15 minutes while the oven preheats to 350 degrees. Bake for 1 hour or until liquid is absorbed and the French toast is set in the center. If the top gets too brown, lay a sheet of foil over the baking dish. Cut into 9 pieces. Serve with syrup if desired.

Serves 9. Per serving: 353 Calories; 16g Fat (41.0% calories from fat); 18g Protein; 33g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 636mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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