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Baked Stuffed French Toast

anonymous

Cooking spray

1 (16-oz.) loaf French bread, cut into 20 slices

1 (8-oz.) block fat-free cream cheese, cut into 1/4-inch-thick slices

3 cups liquid egg substitute

2 cups skim milk

1 tsp. vanilla extract

1/3 cup sugar-free, maple-flavored syrup

1/4 tsp. cinnamon

Coat a 9x13-inch baking dish with cooking spray. Layer 10 slices of bread in the bottom

of the dish. (You may need to cut some slices to fit). Top evenly with cream cheese slices,

then remaining bread slices. In a large bowl, whisk together egg substitute, milk,

vanilla extract, syrup and cinnamon. Pour over bread, coating all the bread. Cover with

plastic wrap and refrigerate overnight, or 8 hours. Remove from the refrigerator and let

stand at room temperature 15 minutes while oven preheats to 350. Bake 1 hour or until

all liquid is absorbed and the French toast is set in the center. When the top begins to

brown slightly, lay a sheet of aluminum foil over the baking dish.

Cut into 12 pieces and serve with Rise-n-Shine Raspberry Syrup (recipe follows).

Serves 12.

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