Stuffed French Toast

Make it the night before, pop it in the oven when you wake up. Prep time includes 8 hours refrigeration.

• Ready In: 9 hrs 35 mins
• Serves: 12

Ingredients

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

Directions

1. Trim crusts from bread; arrange half of bread in a 13x9-inch baking dish coated with cooking spray.
2. Combine milk, 1 ½ cups egg substitute, half-and-half, and ½ cup sugar in a large bowl, stirring with a whisk.
3. Pour half of milk mixture over bread in dish.
4. Combine ½ cup egg substitute, ½ cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth.
5. Pour cream cheese mixture over moist bread in dish.
6. Top with remaining bread; pour remaining milk mixture over bread.
7. Cover and refrigerate 8 hours or overnight.
8. Preheat oven to 350°F
9. Uncover and bake at 350F for 35 minutes.
10. Let stand 10 minutes before serving.
11. Combine cinnamon and sugar and sprinkle over top to serve.