Healthified Raspberry French Toast Bake (4 Pts)

Ingredients

• French Toast:
• 1 1-pound loaf soft French bread, about 18 inches long
• 4 oz. light cream cheese, softened
• 1/2 cup raspberry preserves
• 1 cup Egg Beaters
• 1 cup skim milk
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• Sauce:
• 1 10-oz. pkg. frozen raspberries, thawed
• 1/4 cup sugar
• 2 teaspoons cornstarch

Instructions

1. Spray bottom and sides of a 13x9-inch glass baking dish with cooking spray. Cut bread into 24 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, pressing together if necessary to fit.
2. In a medium bowl, beat Egg Beaters, milk, 1 Tablespoon sugar and salt with wire whisk until blended. Pour bread in dish. Let stand 15 minutes or until liquid is absorbed.
3. Make Ahead:
4. Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove the plastic wrap. Cover with aluminum foil and bake as directed.
5. Preheat oven to 400 degrees. Cover dish with foil; bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown.
6. Meanwhile, in a 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place a strainer over a 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.