Banana Stuffed French Toast

Yield: 2 Servings; 7 points per serving

2 T light cream cheese, at room temperature

4 (3/8” thick) slices cinnamon-raisin bread

1 ripe medium banana, sliced

1/4 c low fat milk

1 large egg

1/4 t vanilla

1 t unsalted butter

2 T maple syrup, warmed

6 fresh strawberries, sliced

Spread the cream cheese on all 4 slices of bread. Place the banana slices over the 2 slices of bread, and top each with the remaining bread.

Combine the milk, eggs and vanilla in a small shallow bowl; beat lightly with a fork.

Melt the butter in a large non-stick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3-4 minutes on each side.

Place each piece of stuffed French toast on a plate; top each piece with 1 tablespoon of the maple syrup and 3 tablespoon of the sliced fresh strawberries.

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Overnight Stuffed French Toast

Yield: 9 servings; 4 points per serving

1 (16 oz.) Loaf of French Bread, cut into 20 slices

1 (8 oz.) Package Fat Free Cream Cheese, cut into 1/4" thick slices

3 Cups Egg Substitute

2 Cups Skim Milk

1 teaspoon Vanilla Extract

1/3 Cup Sugar Free Maple Syrup

1/2 teaspoon Cinnamon

Spray a 9X13 baking dish with non-stick cooking spray. Layer 10 slices of bread in the bottom of the baking dish (You may need to cut some to fit). Top the bread evenly with cream cheese slices, then place the remaining bread slices on top.

In a large bowl, wish together the egg substitute, milk, vanilla, syrup and cinnamon. Pour over the bread to evenly coat. Cover with plastic wrap and refrigerate for 8 hours or overnight.

Remove from the refrigerator and let stand at room temperature for 15 minutes while the oven preheats to 350 degrees. Bake for 1 hour or until liquid is absorbed and the French toast is set in the center. If the top gets too brown, lay a sheet of foil over the baking dish. Cut into 9 pieces. Serve with sugar free syrup for additional points.

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Blueberry French Toast Souffle

Yield: 8 servings; 6 points per serving

12 oz reduced-calorie white bread -- cubed

1 1/2 cups blueberries

8 ounces fat-free cream cheese

2 cup egg substitute

1 1/2 cup 1% low-fat milk

2/3 cup half-and-half, fat free

1/2 cup SF Syrup

1 Tbsp ground cinnamon

1/2 tsp vanilla extract

2 Tbsp powdered sugar

Place bread cubes in a 13x9 in baking dish coated with spray. Sprinkle blueberries over and into bread.

Beat cream cheese with a mixer at medium speed until completely smooth. Beat in eggs at low speed until blended. Add milk and half and half, maple syrup, cinnamon, and vanilla and whisk until smooth.

Pour mixture over top of bread and press bread down gently into the egg mixture making sure bread is completely coated. Cover and refrigerate one hour or over night.

Heat oven to 350. Remove bread mixture from refrigerator and press down gently to resoak bread; let stand on counter 30 minutes. Bake until set, 45 minutes. Let stand 10 minutes before serving. Sprinkle top with confectioner's sugar and serve with additional maple syrup if desired.

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Strawberry French Toast Casserole

Yield: 6 servings; 4 points per serving

12 slices reduced-calorie bread, cut diagonally in half

3 cups 1% milk

8 ozs. fat-free egg substitute

2 tablespoons Splenda

1 teaspoon vanilla extract

½ teaspoon cinnamon

2 cups thawed frozen whole strawberries (no sugar added)

3 tablespoons sugar-free maple syrup

2 tablespoons orange juice

1 tablespoon chopped fresh mint

Spray 9-x-13-inch baking dish with Pam. Arrange the bread slices in the baking dish. Whisk together the milk, egg substitute, Splenda, vanilla and cinnamon in a large bowl; pour the milk mixture over the bread slices. Refrigerate, covered, at least 30 minutes or up to 24 hours.

Preheat oven to 350. Bake until a knife inserted in the center comes out clean and the top is lightly browned, about 50 minutes.

Meanwhile, to prepare the strawberries, coarsely chop half of the berries and quarter the remaining berries lengthwise. Combine the chopped and the quartered berries with the maple syrup, orange juice and the mint in a small bowl. Refrigerate, covered, until ready to serve. Serve with the casserole.

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Oven Baked French Toast

Estimated points per serving: 5

1 loaf (8 ounces) french bread

6 eggs

1 1/2 cups milk

4 T granulated sugar, divided

1 t vanilla

1/8 t salt

ground cinnamon (optional)

powdered sugar

1 pound strawberries, stemmed and sliced

1/2 t lemon zest

1 t lemon juice

Sray 9x13 pan with Pam. Slice french bread into 1 inch slices, (10-16 slices). Arrange bread closely in casserole dish.

In large bowl, whish eggs. Whisk in milk, 3 T of the granulated sugar, vanilla and salt. Pour over bread. Cover and refrigerate at least 1 hour but preferably overnight.

Preheat oven to 400* Sprinkle bread with cinnamon, if desired. Bake, uncovered for about 30-35 minutes, until golden brown.

Remove from oven and sprinkle with powdered sugar. Serve with maple syrup or the following: Slice strawberries, put in bowl. Add lemon zest, juice and remaining 1 tablespoon sugar. Mix lightly Serve over warm toast.

Serving size: 2 slices bread and 1/2 c strawberries

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Praline French Toast Casserole

Yield: 10 servings; 5 points per serving

2 cups Egg Beaters

1 1/2 cup Fat-free Gourmet Half and Half

1/3 cup packed light brown sugar

12 slice Whitewheat loaf bread

1/3 cup reduced-calorie pancake syrup

Topping:

4 Tbsp Light Stick margarine

1/4 cup packed light brown sugar

2/3 cup reduced-calorie pancake syrup

1/2 cup chopped pecans

Spray a 9x13 dish with PAM. Mix egg beaters, half and half, 1/3 c. syrup, and 1/3 c. brown sugar in a large bowl. Cube bread, place into the dish and cover with egg mixture. Cover with plastic wrap and let soak overnight in the fridge.

Preheat oven to 350. To make topping: Melt light margarine in a small saucepan. Add the 1/4 c. brown sugar, 2/3 c. syrup and cook for 1-2 minutes. Stir in the pecans. Pour mixture over the bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving.

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