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Recipe Rescue: Stuffed French Toast Casserole

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!

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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

    Today's post was written by Leia Kedem. Leia Kedem, MS, RD, is a registered dietitian and Nutrition & Wellness Educator covering Champaign, Ford, Iroquois, and Vermilion Counties. She appears weekly on WCIA-3/WCIX-49 and is a biweekly contributor to the Champaign-Urbana News-Gazette. She also maintains Facebook and Twitter accounts where she regularly posts health tips and answers nutrition questions for free.