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

Sauce
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