Stuffed French Toast

 No, we don't eat this way for breakfast very often, but since I didn't get up and make Sean breakfast for his birthday on Friday, I decided to treat him today! If you need a good brunch recipe or just something fun to treat your family to, this is really yummy!


Stuffed French Toast

24 (1-ounce) slices cinnamon-raisin bread (I used Pepperidge Farm Cinnamon Swirl bread, 2 loaves and just put 2 layers of bread on the top and bottom)
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.


Yield: 12 servings (serving size: 1 piece)

CALORIES 340 FAT 11.3g FIBER 1.5g

Cooking Light, DECEMBER 2001