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Raspberry Cream Cheese French Toast

6 servings

• 12 slices bread, preferably raisin bread
• 4 ounces low-fat cream cheese
• 2 large eggs
• 2 cups low-fat milk
• 1/4 cup maple syrup
• 8 ounces raspberries

RASPBERRY SAUCE
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 8 ounces raspberries

To make French Toast: Grease a 9-by-13-inch baking dish. Place six slices of bread evenly on bottom of pan, and dot with half of cream cheese. Layer remaining six slices on top, and dot with remaining cream cheese.

Whisk together eggs, milk, syrup and raspberries in a mixing bowl. Pour egg mixture over bread. Cover baking dish with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees. Bake bread 30 minutes, covered; remove foil, and bake 30 minutes more, or until bread begins to puff up and brown.

To make Raspberry Sauce: Combine sugar, cornstarch and 1 cup of water in saucepan, and bring to a boil. Reduce heat to medium, and cook 3 minutes, or until thickened. Whisk in raspberries, and cook 3 minutes more, or until sauce has thickened again. Serve French toast with Raspberry Sauce.

If raspberries are not available, you can substitute blueberries. Note that you must start this dish one day ahead.

Per serving: 460 calories, 12 g protein, 9 g fat (4 g saturated), 87 g carbohydrates, 85 mg cholesterol, 330 mg sodium, 7 g fiber, 51 g sugars.

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