Baked French Toast with Pineapple-Cheese Topping
Wake up to this baked French toast casserole made with cinnamon-spiced, battered bread and topped with crushed pineapple and cream cheese. Go easy on yourself, prepare this dish the night before.
1 (14 cup) canned, crushed, juice-packed pineapple, undrained
4-ounces light Neufchatel or light cream cheese, softened and cubed
1/4 teaspoon vanilla extract
3 extra-large egg whites or 1/2 cup Egg Exchange
1 1/4 cup nonfat or low fat milk
2 tablespoons orange juice
1/4 teaspoon ground cinnamon
6 (1-inch-thick) slices French bread
Sifted powdered sugar
- In blender container or food processor bowl (or use electric mixer), place the pineapple, cream cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and refrigerate until needed.
- For French toast, in bowl whisk together egg whites, milk, orange juice and cinnamon until well blended.
- If baking toast immediately, preheat oven to 425°F (220°C).
- Spray 15 x 10 x 2-inch jelly roll pan (or cookie sheet with sides) with aerosol cooking spray.
- Pour egg mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides. (If preparing ahead, cover pans and refrigerate up to 12 hours before baking).
- If baking immediately, let bread stand 5 minutes to soak up liquid.
- Bake 10 to 12 minutes, turning bread slices over halfway through the baking time.
- To serve, arrange three slices bread on each plate; sprinkle with powdered sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.
Makes 2 servings.
- Double, triple or quadruple this recipe to serve 4, 8 or 16.
- Try other low-cal toppings such as light maple syrup, fresh fruit, sugar-free fruit spreads or canned fruit packed in its own juice.
Nutritional Information Per Serving (For 1 serving with 1/2 topping): Fat 17 grams; Calories 487; Saturated 9 grams; Protein 21 grams; Unsaturated 8 grams; Carbohydrates 60 grams; Cholesterol 48 mg.
Recipe provided courtesy of Chino Valley Ranchers.