Low Fat Baked Stuffed French Toast Recipes

Steps:

• Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.

Steps:

• In a small bowl stir together cream cheese and the 2 tablespoons of preserves. Using a serrated knife, cut a pocket in each bread slice by making a cut in the crust top of each slice from the top almost to the bottom. Fill each pocket with some of the cream cheese mixture.
• In a shallow bowl beat together the egg whites, whole egg, milk, vanilla, and apple pie spice. Coat an unheated nonstick griddle or large skillet with cooking spray. Preheat over medium heat.
• Dip bread slices into egg mixture, coating both sides. Cook bread slices on hot griddle about 3 minutes or until golden brown, turning once to cook second sides.
• Meanwhile, in a small saucepan heat the 1/2 cup fruit preserves of your choice (if using) until melted, stirring frequently. If desired, sift with powdered sugar. Serve melted preserves or honey with French toast.

Steps:

• For the French toast: Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight. Preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
• For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.

Steps:

• In a shallow bowl, combine egg beaters, milk, cinnamon, and vanilla.
• Dip the pieces of bread in the egg mixture, then place them in a nonstick skillet over medium heat.
• Brown on each side.
• Serve with light butter and syrup.

Steps:

• Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
• Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

Steps:

• Preheat oven 375 dg.
• Put 1/2 bread cubes in ungreased 11x7" dish. Cover with all of the cream cheese. Sprinkle with apple. Top with remaining bread. Beat eggs, milk, & cinnamon until blended. Pour over top & bake 35 minute
• Dust with sugar & serve with maple syrup.

Steps:

• Preheat oven to 400 degrees.
• Spray 13 x 9 inch baking pan with nonstick coating.
• Layer bread evenly in bottom of baking pan.
• Beat together milk, 1/4 cup honey, salt, vanilla and 1 teaspoon cinnamon until well blended; then mix in beaten eggs with above mixture.
• Pour batter evenly over torn bread.
• Core and slice apples, leaving peelings on.
• Layer apple slices evenly over top and drizzle with 1/2 cup of honey.
• Sprinkle remaining cinnamon over top of casserole.
• Bake for 35 to 45 minutes or until bread layer isn't soggy.
• Cut into 12 pieces while warm and serve with additional honey, if desired.

Steps:

• Spray a 13 x 9 inch baking pan with vegetable spray.
• Layer 10 slices of French bread in bottom of pan.
• You can cut slices to fit.
• Top evenly with cream cheese slices, then with remaining French bread slices.
• In a large mixing bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon.
• Pour over bread, coating all of the bread.
• Cover with plastic wrap and refrigerate overnight or at least 8 hours.
• Remove from refrigerator and let stand at room temperature for 15 minutes.
• Preheat oven to 350 degrees.
• Bake for 1 hour or until all liquid is absorbed and the French bread is set in the center.
• To keep bread from browning to much, lay a piece of aluminum foil over top when French bread just begins to brown.
• Cut into 12 pieces and serve with raspberry syrup.

Steps:

• Trim crusts from bread. Arrange half of the bread in a 13x9 inch baking dish coated with cooking spray.
• Combine milk, 1-1/2 cups egg substitute, half & half, and ½ cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
• Combine ½ cup egg substitute, ½ 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.
• Preheat oven to 350 degrees.
• Uncover and bake at 350 for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon sugar if desired.

Steps:

• In shallow bowl, combine EGG BEATERS Original, milk, cinnamon and vanilla.
• In nonstick skillet, over medium heat, melt 2 teaspoons margarine.
• Dip bread slices in egg mixture to coat; transfer to skillet.
• Brown about 3 minutes on each side.
• Top with syrup if desired.