Healthified Stuffed Raspberry French Toast Bake

Total Time
50mins
Prep 20 mins
Cook 30 mins

Sounds divine!!! This would be a fabulous dish for a brunch; in place of the raspberries, you can certainly use Strawberries and use Strawberry cream cheese. Make ahead: Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove plastic wrap; cover with foil and bake as directed. Recipe from Eat Better America.

Ingredients Nutrition

Directions

  1. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese.
  3. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches.
  4. Arrange in baking dish, pressing together if necessary to fit.
  5. 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.
  6. Heat oven to 400°F Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
  7. 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.
  8. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
  9. Serve sauce over French toast.
Most Helpful

Fabulous dessert although I did not make the sauce !! I did double the recipe, using real eggs and that worked out really well. I mixed my organic red currant jam into the cream cheese as a time saving method and then layered it between the bread. I left it soaking while I went to walk the dogs then came back and put it in the oven. We all loved this and could hardly stop eating it. Made for ZWT8.

katew August 31, 2012

I made this for Christmas morning breakfast for hubby and I. I halved the recipe and used strawberry cream cheese with sf strawberry jam and splenda as the sweetener. I also added a teaspoon of almond extract to the liquid mixture, and used egg beaters. I made the topping with strawberries..Could not believe how simple and very tasty this breakfast dish is..Thank You for sharing JanuaryBride, will be made often here!

MaMere December 26, 2009