1 loaf (1 lb.) soft French bread (about 18" long)
4 oz (1/2 [8-oz.] pkg.) 1/3-less-fat
cream cheese (Neufchâtel), softened
1/2 cup raspberry preserves
1 cup each fat-free egg product,
fat-free (skim) milk
1 tbsp. sugar
1/4 tsp. salt
1 bag (10 oz.) Cascadian Farm® frozen organic
1/4 cup sugar
2 tsp. cornstarch
Heat oven to 400ºF (205ºC).
Spray bottom and sides of 13x9" (3-qt.)
glass baking dish with cooking spray.
Cut bread into 24 (3/4"-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,
press together if necessary to fit.
In a medium bowl, beat egg product, milk,
1 tbsp. sugar and salt with wire whisk until blended.
Pour over bread in dish.
Let stand 15 minutes or until liquid is absorbed.
Cover dish with foil; bake 10 minutes.
Uncover; bake 15 - 20 minutes longer,
until golden brown. Sauce: Meanwhile,
in 2-qt. saucepan, mix ingredients until blended.
Heat to boiling over medium heat, stirring frequently.
Boil 30 - 60 seconds, 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.
Note: High Altitude (3500-6500 ft.):
In step 3, uncover and bake 23 - 28 minutes