Low Fat Baked Stuffed French Toast

Sounds impossible, doesn't it? I found this amazing recipe in Cooking Light Magazine a few years ago and have been making it ever since. This is great for entertaining at brunch, as all of the work is done the night before.

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 24  slices  cinnamon raisin bread
•  cooking spray
• 3  cups 1% low-fat milk
• 2  cups egg substitute, divided (like Egg Beaters)
• 1  cup half-and-half cream
• 1  cup sugar, divided
• 1  tablespoon vanilla extract
• 1⁄8 teaspoon ground nutmeg
• 1 (8 ounce) package fat free cream cheese, softened
• 1 (8 ounce) package light cream cheese, softened

Directions

1. Trim crusts from bread. Arrange half of the bread in a 13x9 inch baking dish coated with cooking spray.
2. Combine milk, 1-1/2 cups egg substitute, half & half, and ½ cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
3. Combine ½ cup egg substitute, ½ cup sugar, vanilla, nutmeg and cheeses in a food processor or blender, process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread, pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees.
5. Uncover and bake at 350 for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon sugar if desired.