1 loaf (16 ounces) French bread, cut into 20 slices
1 block (8 ounces) fat-free cream cheese, cut into 1/4-inch-thick slices
3 cups liquid egg substitute
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup sugar-free, maple-flavored syrup
1/4 teaspoon cinnamon
Coat a 9″ x 13″ baking dish with cooking spray. Layer 10 slices of bread in the bottom of the baking dish (you may need to cut some slices to fit). Top evenly with cream cheese slices, then remaining bread slices.
In a large bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon. Pour over bread, coating all the bread. Cover with plastic wrap and refrigerate overnight, or 8 hours.
Remove from the refrigerator and let stand at room temperature 15 minutes while oven preheats to 350ºF. Bake 1 hour, or until all liquid is absorbed and the French toast is set in the center. When the top begins to brown slightly, lay a sheet of aluminum foil over the baking dish.
Cut into 12 pieces and serve with Rise-n-shine raspberry syrup.
Yield: 12 servings
Serving size: 1 slice (approximately 3 inches x 3.25 inches)
Carbohydrate: 24 g
Protein: 15 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 486 mg
Fiber: 1 g
Exchanges per serving: 1 1/2 starch, 1 lean meat
Carbohydrate choices: 2