Thursday, April 30, 2015

Raspberry French Toast

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
 raspberries, thawed

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

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