Healthified Stuffed Raspberry French Toast Bake

• soft French bread (about 18 inches long)
• 4 ounces light cream cheese, softened
• 12 cup raspberry preserves
• 1 cup fat-free fat-free liquid egg product
• 1 cup nonfat milk
• 1 tablespoon sugar (may sub Splenda)
• 14 teaspoon salt
• 1 (10 ounce) bag frozen raspberries, thawed
• 14 cup sugar (may sub Splenda)
• 2 teaspoons cornstarch

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

bread, light cream cheese, raspberry preserves, liquid egg, nonfat milk, sugar, salt, frozen raspberries, sugar, cornstarch

Taken from www.food.com/recipe/healthified-stuffed-raspberry-french-toast-bake-404085 (may not work)