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Healthified Raspberry French Toast Bake

Source of Recipe

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Healthified Raspberry French Toast Bake (12)

Bettycrocker.com – e-mail
Reviews rated this recipe 4 of 5 stars.
Exchanges & CC
Prep Time 20 min - Total Time 1 hr 5 min
Servings 12

65% fewer calories •84% less fat • 84% less sat fat than the original recipe. Check out this skinnier take on a brunch favorite.

Ingredients:
French Toast :
1 loaf (1 lb) soft French bread (about 18 inches long)
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup raspberry preserves
1 cup fat-free egg product
1 cup fat-free (skim) milk
1 tablespoon sugar
1/8 teaspoon salt

Sauce:
1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch

Directions:
• 1. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.

• 2. In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.

• 3. Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.

• 4. Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

One serving equals: Calories220 (Calories from Fat 35); Total Fat 4g(Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg; Sodium 220mg; Total Carbohydrate 39g (Dietary Fiber 3g; Sugars 14g); Protein 8g ++++ Exchanges: 1-1/2 Starch; 1 Other Carbohydrate ++++ Carbohydrate Choices: 2-1/2