Monday, December 12, 2011
Stuffed French Toast
K, I don't know about any one else, but I'm getting all sweets-ed out. I made the mistake of buying a whole bunch of Peppermint Truffle Hershey's Kisses, and then putting them in a bowl on my table. So every time I walked by, I kind of just grabbed one, or two. Ok, maybe I had a few more then I meant to, but who's counting. Yeah, I need to get those out of my house.
Anyways, since all I have been doing is pigging out lately, I need to get some good meals going. So, that will be coming soon. But in the mean time, this is to die for. I thought it would be a good recipe to post before Christmas, since you make it the night before, and then bake the next morning. Not to mention, I found this recipe from cooking light, so as per stuffed french toast goes, it's on the lower calorie side.
I made it with my Homemade Maple Syrup, which isn't really low calorie, but amazing. You don't get all the preservatives like you do with store bought syrup, and honestly, it's so much easier to make then you think. Not to mention, tastes a million times better. My hubby won't even have store bought syrup anymore. So it's sure to be a crowd pleaser for the holidays. Enjoy!!
Stuffed French Toast
24 (1-ounce) slices cinnamon-raisin bread
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 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.
Place 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.
Spread evenly over bread layer.
Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Uncover and bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired. Yield: 12 servings
Recipe from Cooking Light Comfort Food