Raspberry Cream Cheese French Toast
Vegetarian Times Issue: May 1, 2005 p.95
If raspberries are not available, you can substitute blueberries. Note: You must start this dish one day ahead.
Directions
- To make French Toast: Grease 9x13-inch baking dish. Place 6 slices bread evenly on bottom of pan, and dot with half of cream cheese. Layer remaining 6 slices on top, and dot with remaining cream cheese.
- Whisk together eggs, milk, syrup and raspberries in mixing bowl. Pour egg mixture over bread. Cover baking dish with foil, and refrigerate overnight.
- Preheat oven to 350F.
- Bake bread 1/2 hour covered; remove foil, and bake 30 minutes more, or until bread begins to puff up and brown.
- To make Raspberry Sauce: Combine sugar, cornstarch and 1 cup water in saucepan, and bring to a boil. Reduce heat to medium, and cook 3 minutes, or until thickened. Whisk in raspberries, and cook 3 minutes more, or until sauce has thickened again. Serve French Toast with Raspberry Sauce.
ingredient list
Serves 6
French Toast
- 12 slices bread, preferably raisin bread
- 4 oz. low-fat cream cheese
- 2 large eggs
- 2 cups low-fat milk
- 1/4 cup maple syrup
- 8 oz. raspberries
Raspberry Sauce
- 1 cup granulated sugar
- 2 Tbs. cornstarch
- 8 oz. raspberries
Nutritional Information
Per SERVING:
| Calories |
460 |
| Protein |
12g |
| Total fat |
9g |
| Saturated fat |
4g |
| Carbs |
87g |
| Cholesterol |
85mg |
| Sodium |
330mg |
| Fiber |
7g |
| Sugars |
51g |
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