| Level: | Easy |
| Total: | 8 hr 20 min |
| Prep: | 5 min |
| Inactive: | 8 hr |
| Cook: | 15 min |
| Yield: | 12 servings |
Ingredients
- 24 (1-ounce) slices cinnamon-raisin bread
- Nonstick cooking spray
- 3 cups 1-percent milk
- 2 cups egg substitute
- 1 cup half-and-half
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon ground nutmeg
- 1 (8-ounce) block fat-free cream cheese, softened
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- Bottled cinnamon-sugar, optional
- Accompaniment: Canadian bacon and mixed fresh fruit with chopped mint.
Instructions
- Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray.
- Combine milk, 1 1/2 cups egg substitute, 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 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and 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 overnight.
- Preheat oven to 350 degrees F.
- Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
Nutrition Facts
| Calories | 340 calorie |
| Total Fat | 11.3 grams |
| Cholesterol | 26 milligrams |
| Sodium | 447 milligrams |
| Carbohydrates | 43.2 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 16.7 grams |
Reviews
This was a big hit at my holiday brunch. I used real eggs, regular cream cheese and 1/3 fat cream cheese. I did not use all the egg/milk mixture as it seemed like way too much. I also did not use as much bread as called for as the packages at the store did not come in that size and I didn’t want to loaves. And we topped it with real maple syrup……….Good Golly!!!!!
I tried this recipe with all regular ingredients, and it was absolutely fantastic! I also made it with egg sub as required but with all low fat cream cheese instead of fat free cream cheese. I couldn’t tell the difference between that and my high calorie version. I stayed away from the totally fat free cream cheese as it has a funny taste to me. Hope that helps someone! Also, I’d love to know if it really has to sit 8 hours or if that is just convenience for overnight hours.
I’ve made this twice for entertaining our families. It’s uncomplicated, impressive, and tastes wonderful.
It tasted ‘ok’, but not wonderful. I think the baked raisins ruined it for me. It was a bit watery after it settled from the oven. I will try it once more using plain cinnamon bread, and two blocks of low fat cream cheese. I also used fat free half and half and it worked well…I also cut back on the sugar. It’s not a bad recipe, but its’ not wonderful.
I agree with the previous post about the curdled texture – although I found that when it cooled a little, the texture firmed up and had a better mouth feel (and I _did_ use egg substitute). Overall, though, great recipe because it is easy and impressive and feeds a lot; my only complaint is that it is a little blah – it tasted like a bland bread pudding. I would think about adding fruit or cinnamon to the middle cheese layer.
This is a great recipe…easy and delicous.
I was expecting the filling to have a creamy consistency, but it ended up with a curdled texture. The flavor was fine, but the mouth feel ruined the dish for me. This could perhaps be because I used whole eggs instead of the egg substitute, however, I can’t see that it would make a huge difference.
It was okay for a low fat recipe but it definatly wasnt great.
Love this recipe. Made it the night before Christmas. It made Christmas morning so easy. Just pop it in the oven until it’s done. We were able to enjoy the little ones opening presents and I wasn’t in the kitchen preparing. This was also a great hit at work.
Made for Mother’s Day 2006. Everyone loved it. Could not believe that it was made w/ egg beaters & low fat cream cheese