Breakfast Bread

24 (1 oz.) slices cinnamon-raisin bread
3 c. 1% low-fat milk
2 c. egg substitute, divided
1 c. half-and-half
1 c. sugar, divided
1 T. vanilla extract
1/8 tsp. ground nutmeg
1 (8 oz.) block fat-free cream cheese, softened
1 (8 oz.) block 1/3 less fat cream cheese, softened

Trim crusts from bread. Arrange half of the bread in a 13x9 inch baking dish coated with cooking spray. Combine milk, 1 ½ c. egg substitute, half-and-half, and ½ c. sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.

Combine ½ c. egg substitute, ½ c. sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. 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. Bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving. Sprinkle with a mixture of cinnamon-sugar, if desired.

Kitty McFarland
Maurertown