Stuffed French Toast
- 24 (1 oz.) slices cinnamon-raisin bread
- 3 c. 1% milk
- 8 eggs
- 1 c. half and half
- 1 c. sugar
- 1 Tbsp. vanilla extract
- 1/8 tsp. ground nutmeg
- 1 (8 oz.) block cream cheese, softened
- 1 (8 oz.) block 1/3-less-fat cream cheese, softened
- bottled cinnamon-sugar (optional)
- Trim crusts from bread. Arrange half the bread in a 9 x 13-inch baking dish coated with butter or cooking spray. Combine milk, 6 eggs, half and half and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish. Combine 2 eggs, 1/2 cup sugar, vanilla, nutmeg and cream 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.
cinnamonraisin bread, milk, eggs, sugar, vanilla, ground nutmeg, cream cheese, cream cheese, cinnamonsugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=108674 (may not work)