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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.0
  • Total Fat: 2.5 g
  • Cholesterol: 10.3 mg
  • Sodium: 518.4 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 19.3 g

View full nutritional breakdown of Stuffed French Toast with Cream Cheese and Berries calories by ingredient
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Stuffed French Toast with Cream Cheese and Berries

Submitted by: MAMABEAN37

Introduction

This is the best make ahead brunch food! I make it Christmas Eve and pop it in the oven while we're opening gifts. While it sets, I heat up some canadian bacon, cook up some egg beaters and cheese, put out a fruit bowl and it's a fabulous brunch in about 15 minutes! This is the best make ahead brunch food! I make it Christmas Eve and pop it in the oven while we're opening gifts. While it sets, I heat up some canadian bacon, cook up some egg beaters and cheese, put out a fruit bowl and it's a fabulous brunch in about 15 minutes!
Number of Servings: 12

Ingredients

    18 slices of bread
    3 cups non fat milk
    2 cups egg substitute- divided
    1 cup whole milk
    3/4 cup sugar-divided
    2 teaspoon vanilla extract-divided
    1 teaspoon cinnamon
    1/8 teaspoon nutmeg
    16 oz fat free cream cheese
    1 pint blueberries
    1 pint raspberries
    1 cup sliced strawberries
    1 teaspoon cinnamon

Directions

Spray 13 x 9 baking pan with cooking spray. (You may want to place on a cookie sheet or baking tray- this may spill over slightly, depending on your dish.) Arrange half the bread, slightly overlapping, across the bottom.

In a large bowl, combine skim milk, 1 1/2 cup egg substitute, whole milk, 1/2 cup sugar and 1 tsp vanilla. Pour half of the mixture over the bread in the pan.

In a food processor, combine the remaining egg substitute (1/2 cup), sugar (1/4 cup), vanilla (1 tsp), nutmeg, cinnamon amd cream cheese. Blend until smooth. Pour over bread in dish.

In a small bowl, combine the berries and toss with 1 tsp cinnamon. Sprinkle the berries over the cream cheese layer.

Place the remaining bread across the top. Pour remaining egg mixture over top (this will be full). Sprinkle top with sugar and cinnamon.

Cover and refrigerate overnight (or at least 8 hours).

Uncover and bake at 350 for 55 minutes. Let stand 10-15 minutes before serving (plenty of time to make some sides!).

We've also made this with sliced bananas, peaches and pecans, maple syrup-- it's up to you. We all prefer the berries- it looks pretty and tastes great!

Number of Servings: 12

Recipe submitted by SparkPeople user MAMABEAN37.






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