Healthified Raspberry French Toast Bake

Healthified Raspberry French Toast Bake

Healthified Raspberry French Toast Bake
Provided by:
total prep
65% fewer calories •84% less fat • 84% less sat fat than the original recipe— see the comparison Check out this skinnier take on a brunch dish your family will crave.

Ingredients

  • 1 loaf (1 lb) soft French bread (about 18 inches long)
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 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
  • 1/4 teaspoon salt
  • 1 bag (10 oz) frozen organic raspberries, thawed

Directions

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

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