Stuffed French Toast (maybe for Pam's Xmas brunch?)

[Guest guest]

At 12:59 PM 12/8/2001 -0500, Pam Barker wrote:

>I've been looking for recipes for a great-tasting strata for Christmas

>morning brunch. Was wondering if anyone had any 'tried and true' recipes

>that they could share. I have a few recipes that I've already tried that

>I've not been too happy with and would love to hear from others.

xposting to TNT, MCTT, Allmag lists.

 

Pam, (and everybody)

 

This is good...but more like a dessert. Thought you might want it

anyway. It sure was easy to throw together -- and if for nothing else than

that reason, I will keep it for family gatherings and brunches, etc. (It

probably has little nutritional value..but it's good and different.)

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Stuffed French Toast (Tried)

 

Recipe By :Cooking Light magazine, Dec. 2001

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 slices cinnamon-raisin bread -- (1-ounce each)

Cooking spray

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

8 ounces fat-free cream cheese -- softened

8 ounce 1/3-less-fat cream cheese -- softened

Bottled cinnamon-sugar (optional)

 

1. Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch

baking dish coated with cooking spray.

 

2. Combine milk, 1-1/2 cups egg substitute, half-and-half, and 1/2 cup

sugar in a large bowl, stirring with a whisk. Pour half of milk mixture

over bread in dish.

 

3. Combine 1/2 cup egg substitute, 1/2 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.

 

5. Uncover and bake at 350 for 55 minutes. Let stand 10 minutes before

serving. Sprinkle with cinnamon-sugar, if desired. Yield: 12 servings.

 

A Cooking Light make-over recipe that staff plus sender and sender's

friends liked BETTER than the original, high-fat favorite recipe.

1 piece: 340 calories; fat 11.3 g, percent of total calories 30% from

fat. (WAS: 502; 27.3 - 49%)

 

Kitchen-tested and typed by Brenda Adams (badams007)

 

 

- - - - - - - - - - - - - - - - - - -

 

NOTES : Brenda'a notes 12/01: The cinnamon bread I purchased didn't have

enough slices, so I halved the recipe and baked it in a 8-1/2 x 6-1/2 x

2-1/2 inch pan. MORE than enough for us - made lots. (I made up my own

cinnamon-sugar to sprinkle on top.)

My husband really liked this custardy-filled bread pudding like

treat. The original recipe that was submitted for a make-over called for:

a pound of cream cheese, a quart of half-and-half, and 8 eggs. This

lower-fat version would be a great brunch dish. I plan to serve this

again. (A dollop of whipped cream on each serving would be nice topper.)