Cinnamon Stuffed French Toast Recipe
Ingredients
| Cinnamon slice | 24 | |
| Cooking spray | ||
| Milk fat | 3 Cup (16 tbs) | |
| Egg substitute | 2 Cup (16 tbs), divided | |
| Half and Half | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs), divided | |
| Vanilla extract | 1 Tablespoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| 1 (8-ounce) block fat-free cream cheese, softened | ||
| 1 (8-ounce) block | ||
| 1/3 less-fat cream cheese, softened | ||
Directions
1. Trim crusts from bread. Arrange half of bread in a 13 x 9-inch baking dish coated with cooking spray.
2. 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.
3. 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.
4. Preheat oven to 350°.
5. Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
2. 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.
3. 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.
4. Preheat oven to 350°.
5. Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
Chef
