Donna's Baked Raspberry French Toast With Blueberry Sauce

Make this ahead and bake it in the morning for a special brunch or breakfast treat. Serve it with maple syrup or blueberry sauce.

8 white bread slices, divided 1-1/2 cups frozen or fresh raspberries 1/4 cup cinnamon sugar mixture*, divided 4 ounces Neufchatel reduced fat cream cheese, softened 1- 1/2 cups Egg Beaters® or 6 eggs, divided 1 cup fat-free milk 1/4 cup lite or regular maple pancake syrup 1 teaspoon vanilla 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt

Get Blueberry Sauce Recipe here .

Butter a 7 x 11 inch baking pan. Remove top crust from bread slices. Cut bread slices into quarters. Arrange 1/2 of the bread quarters in bottom of baking pan. Spoon raspberries evenly on top and sprinkle with 2 tablespoons cinnamon sugar mixture. Arrange remaining bread quarters on top of the berries.

In a medium mixing bowl or food processor, combine cream cheese and ¼ cup Egg Beaters or 1 egg. Beat well until very smooth. Add remaining eggs or Egg Beaters. Beat well. Add milk, pancake syrup, vanilla, cinnamon, nutmeg, and salt. Beat well. Pour egg mixture evenly over the bread. Press lightly with a spatula to make sure egg mixture coats the bread. Cover with aluminum foil and refrigerate several hours or over night.

To bake French Toast, preheat oven to 350 degrees. Bake, covered, for 30 minutes. Remove aluminum foil, sprinkle with remaining cinnamon sugar mixture and return to oven. Continue to bake another 30 minutes or until lightly brown on top and set in the middle.

Let stand 5 - 10 minutes before serving.

Serve with Blueberry Sauce or maple syrup.

*Note: Use a commercial cinnamon sugar mixture or combine ¼ cup of sugar with 1 teaspoon cinnamon.

Serves 6

Nutritional Information per serving:

Calories: 260 Fat, gm.: 12 Protein, gm.: 42 Carbs, gm.: 15 Cholesterol, mg.: 3.8 Fiber, gm.: 5

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