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Skinny Raspberry French Toast Bake
Skinny Raspberry French Toast Bake
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Lightened-up brunch favorite with 65% fewer calories, 84% less fat, and 84% less saturated fat.
Ingredients:
  • 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
  • 1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
Instructions:
  • Prepare the 13x9-inch (3-quart) glass baking dish by generously spraying it with cooking spray. Slice the bread into 24 (3/4-inch-thick) slices. Take 12 slices and spread cream cheese on them. Take the remaining 12 slices and spread with preserves. Match one preserve-dressed slice with one cream cheese slice to make 12 sandwiches. Place these sandwiches in the baking dish, adjusting as needed to fit snugly together.
  • In a medium bowl, whisk together egg product, milk, 1 tablespoon of sugar, and salt until well combined. Pour the mixture over the bread in the dish and allow it to sit for 15 minutes or until the liquid is absorbed.
  • Preheat oven to 400°F. Bake covered with foil for 10 minutes. Then, bake uncovered for 15 to 20 minutes until golden brown.
  • In a 2-quart saucepan, combine sauce ingredients and heat over medium heat until boiling, stirring often. Let it boil for 30 seconds to 1 minute until thickened. Strain the raspberry mixture into a medium bowl, pressing with a spoon to remove seeds. Discard seeds and drizzle sauce over French toast to serve.

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