Still catching up on Easter recipes....

Every Easter for our Easter brunch I make a French Toast casserole of some sort. You would not believe how many French toast casserole recipes there are out there. As a lover of French toast I have no problem with trying out a new one from time to time.

This recipe, from MyRecipes.com, is defintely a keeper. I used cinnamon swirl bread instead of cinnamon raisin bread since I had some non-raisin lovers in our crowd of guests but the end result was delicious. Everyone really seemed to enjoy it.

I used regular eggs in this recipe and just online to figure out the conversion of egg substitute to real eggs. I also replaced the sugar with Splenda.

Stuffed French Toast
(from MyRecipes.com)

24 (1-ounce) slices cinnamon-raisin bread
Cooking spray
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)

Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.

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.

Combine 1/2 cup egg substitute, 1/2 cup 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.

Preheat oven to 350°.

Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before