Low Fat Baked Stuffed French Toast

• 24 slices cinnamon raisin bread
• cooking spray
• 3 cups 1% low-fat milk
• 2 cups egg substitute, divided (like Egg Beaters)
• 1 cup half-and-half cream
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 (8 ounce) package fat free cream cheese, softened
• 1 (8 ounce) package light cream cheese, softened

1. Trim crusts from bread. Arrange half of the bread in a 13x9 inch baking dish coated with cooking spray.
2. Combine milk, 1-1/2 cups egg substitute, half & half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
3. Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg and cheeses in a food processor or blender, process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread, pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees.
5. Uncover and bake at 350 for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon sugar if desired.

cinnamon raisin bread, cooking spray, milk, egg substitute, cream, sugar, vanilla, ground nutmeg, cream cheese, light cream cheese

Taken from www.food.com/recipe/low-fat-baked-stuffed-french-toast-167587 (may not work)