Raspberry French Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
French Toast 1 loaf (1 lb) soft French bread (about 18 inches long) 4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchatel), 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 Sauce 1 bag (12 oz) frozen whole raspberries without syrup, thawed 1/3 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.
Number of Servings: 12
Recipe submitted by SparkPeople user KAHLGREN.
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.
Number of Servings: 12
Recipe submitted by SparkPeople user KAHLGREN.
Nutritional Info Amount Per Serving
- Calories: 248.3
- Total Fat: 4.3 g
- Cholesterol: 6.0 mg
- Sodium: 462.9 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 1.6 g
- Protein: 10.1 g
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