Categories: Breakfast

Ingredients

• 1 loaf (1 lb) soft French bread (about 18 inches long)
• 4 oz Neufchatel, softened
• 1/2 cup raspberry preserves
• 1 cup fat-free egg product
• 1 cup skim milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• Sauce
• 1 bag frozen raspberries, thawed (10 oz)
• 1/4 cup sugar
• 2 teaspoons cornstarch

Directions

1. Spray bottom and sides of a 13×9 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 of 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 degrees. 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 minutes, 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.

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