Stuffed French Toast (Cooking Light)

I made this for a church group on Friday and it was a huge hit! Everyone wanted the recipe! I didn't trim the crusts from the bread and I didn't have half & half, so I used 2% milk. Otherwise I followed the recipe as directed.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521691

Yield
12 servings (serving size: 1 piece)

Ingredients
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)
Preparation
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 serving. Sprinkle with cinnamon-sugar, if desired.

Nutritional Information
Calories:340 (30% from fat)
Fat:11.3g (sat 5.1g,mono 3.3g,poly 0.9g)
Protein:16.7g
Carbohydrate:43.2g
Fiber:1.5g
Cholesterol:26mg
Iron:3.7mg
Sodium:447mg
Calcium:197mg
Cooking Light, DECEMBER 2001