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“Healthified” Raspberry French Toast Bake
Recipe Tip
What is “Healthified”?
We've replaced ingredients with great tasting alternatives to create better-for-you recipes that are just as yummy as the original.
Do-Ahead
Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove plastic wrap; cover with foil and bake as directed.
  5 ratings : 4 reviews

“Healthified” Raspberry French Toast Bake

Wish you could enjoy a healthy holiday breakfast? Try this fabulous healthified breakfast dish that can be whipped up the night before. From eatbetteramerica.
Prep Time:20 min
Start to Finish:1 hr 5 min
makes:12 servings (1 piece each)

French Toast
1loaf (1 lb) soft French bread (about 18 inches long)
4oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2cup raspberry preserves
1cup fat-free egg product
1cup fat-free (skim) milk
1tablespoon sugar
1/4teaspoon salt
Sauce
1bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
1/4cup sugar
2teaspoons cornstarch
1.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.
2.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.
3.Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
4.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.
High Altitude (3500-6500 ft): In step 3, uncover and bake 23 to 28 minutes.

Nutritional Information
1 Serving: Calories 220 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 360mg; Total Carbohydrate 39g (Dietary Fiber 3g, Sugars 14g); Protein 8g % Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 8%; Iron 10% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Grains 
*% Daily Values are based on a 2,000 calorie diet.

 
 
 
4 Reviews

 

I made this for my husband on a lazy Saturday morning, and it was a huge hit!
Posted at 6:26 PM on October 6 2008 by , Veradale WA

 

I made this for dinner. Very pretty recipe. Made because my husband likes bread. Sauce as alittle tart. More sugar may be needed in sauce. My husband gave it a 2, but I gave it a 3 because raspberries are my favorite.
Posted at 9:58 AM on September 15 2008 by asmith , Jasper AL

 

Easy and delicious!
I made this as a V-Day dinner - it was so easy and delicious. Little fuss and lots of time to spend with my special someone (and *not* in the kitchen preparing dinner!)
Posted at 8:15 AM on March 6 2008 by Jessie , Atlanta GA

 

Looks really good. Raspberry however is not one of my favorites. May substitute with strawberry or blueberry. Mmmmm!
Posted at 10:22 AM on August 22 2007 by , Fruita CO