SKINNY RASPBERRY FRENCH TOAST BAKE

Skinny Raspberry French Toast Bake image

65% fewer calories •84% less fat • 84% less sat fat than the original recipe. Check out this skinnier take on a brunch favorite.

Provided by Betty Crocker Kitchens

Time 1h5m

Yield 12

Number Of Ingredients 10

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

Steps:

Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 10 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 14 g, TransFat 0 g