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| 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 |
| 1/4 | teaspoon salt |
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| 1 | bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed |
| 1/4 | cup sugar |
| 2 | teaspoons cornstarch |
| 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. |
| In step 3, uncover and bake 23 to 28 minutes. |
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| Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
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| 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. |
Nutrition Information:
220 ( 35); 4g ( 2g, 0g); 10mg; 360mg; 39g ( 3g, 14g); 8g 6%; 8%; 8%; 10% 1 1/2 ; 1 ; 0 ; 1/2 2 1/2