Baked Stuffed French Toast
Nonstick cooking spray
8 2-inch slices French bread
¼ cup low-fat yogurt-based spread or butter, softened
¼ cup (2 ounces) nonfat cream cheese
½ cup raspberry jam
1 ½ cups nonfat egg substitute
1 cup nonfat milk
½ cup granulated sugar
3 teaspoon (divided) ground cinnamon
1 cup sliced almonds
¼ cup dark brown sugar
¼ cup rolled oats
2 tablespoons plus all-purpose flour
¼ teaspoon vanilla extract
Prep Day: Spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray.
Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese, and jam and mix together. Spoon 2 tablespoons of the jam mixture onto each slice of bread and lay it in the prepared baking dish(es). Set aside. In a bowl, combine the egg substitute, milk, granulated sugar, and ½ of the cinnamon and stir to combine. Pour over the bread, dividing the mixture evenly among the three dishes if you are preparing three batches.
In another bowl, combine the almonds, brown sugar, oats, flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread, dividing it evenly among the three dishes if you are preparing a triple batch. If you are making breakfast today wait to add the topping until the egg is soaked up.
To Freeze: Cover with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above
Serve Day: Preheat the oven to 325 F. Let the dish sit on the counter for 30 minutes, until one-quarter of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is brown.
Pan-grill it just like French toast by heating a griddle to medium-high heat, spraying with nonstick cooking spray, and browning each piece of bread for 3 to 5 minutes per side.