Here's a recipe you can serve to mom this Mother's Day without the guilt! A friend shared a Stuffed French Toast Casserole recipe with me a few years ago. The original had a pound of regular cream cheese, a quart of half and half, and eight eggs. Amazingly indulgent, but more like a dessert than breakfast. (Scroll to the bottom of the post for a printable PDF version of the recipe!)

Original Recipe Ingredients (serves 12)

• 24 (1 ounce) slices cinnamon-raisin bread
• Cooking spray
• 1 quart half and half
• 8 large eggs
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• 1/8 teaspoon nutmeg
• 16 ounces cream cheese, softened

Changes Made:

• 16 ounce loaf cinnamon-raisin bread: Specified to be whole wheat cinnamon-raisin bread (adds more fiber), for convenience used 1 loaf (16 ounces) and tore into pieces for better ingredient distribution
  
• Cooking spray
• 1 quart half and half: Decreased half and half to 1 cup and added skim milk
• 8 large eggs: Replaced with egg substitute
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• 1/8 teaspoon nutmeg: Changed to cinnamon (more likely to be found in someone's pantry!)
• 16 ounces cream cheese, softened: Used combination of reduced-fat and fat-free cream cheese

Nutrition Facts Face-Off!

Overnight Stuffed French Toast Casserole (Printable PDF Version)

• 16 ounce loaf whole grain cinnamon-raisin bread or cinnamon swirl bread, slices torn into pieces
• Cooking spray
• 1 ½ cups skim milk
• 2 cups egg substitute, divided
• 1 cup half-and-half
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 8 ounces (1 block) 1/3-less-fat cream cheese, softened
• 8 ounces (1 block) fat-free cream cheese, softened
• Berries (blueberries, raspberries, blackberries, or sliced strawberries), optional

1. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.
2. 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.
3. Using an electric mixer, beat 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses on medium in a large bowl until smooth.
4. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
5. Preheat oven to 350°.
6. Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Garnish with berries if desired.

Nutrition Facts: Calories 300, Total Fat 8g (Saturated 4g), Cholesterol 25mg, Sodium 460mg, Total Carbohydrate 39g, Dietary Fiber 3g, Protein 14g, Vitamin A 20% DV, Vitamin C 0% DV, Calcium 20% DV, Iron 10% DV