Stuffed French Toast: Difference between revisions
From Recipes
Jump to navigationJump to search
Tags: mobile edit mobile web edit |
Tags: mobile edit mobile web edit |
||
| Line 30: | Line 30: | ||
[[Category:Breakfast]] | [[Category:Breakfast]] | ||
[[Category:Alaric-Approved]] | |||
Revision as of 18:49, 22 December 2024
| Summary | |
|---|---|
| Prep time | 45 minutes |
| Cook time | 55 minutes + 10 minutes resting |
| Source | Cooking Light |
| Yield / serves | 12 servings |
| Rating | Delicious |
Ingredients
- 24 slices (1-oz) cinn-raisin bread
- cooking spray
- 3 c milk (skim or 1%)
- 2 c egg substitute, divided
- 1 c half & half
- 1 c sugar, divided
- 1 T vanilla
- 1/8 t nutmeg
- 2 × 8 oz 1/3-less-fat cream cheese
- cinnamon-sugar (optional)
Preparation
Trim crusts. Arrange 12 slices in sprayed 9x13 dish.
Combine milk, 1 1/2 c egg substitute, half & half, and 1/2 c sugar in large bowl, stirring with whisk. Pour half of mixture over bread in dish.
Combine 1/2 c egg substitute, 1/2 c sugar, vanilla, nutmeg, and cheeses in food processor until smooth. Pour over moist bread. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate overnight.
Bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinn-sugar if desired.
Note: May use 2 cups actual eggs instead of substitute (About 8-10 eggs)
