4 ounces tub-style light cream cheese
4 ounces tub-style fat-free cream cheese
3/4 cup Splenda Granular
3 tablespoons margarine, softened
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup egg substitute, like Egg Beaters (or 4 large eggs, beaten)
2 large eggs
3 cups 1% milk
1 pound sourdough, or wheat bread (1-inch slices)
2 teaspoons powdered sugar (optional)
Spray a 9 x 13-inch baking dish or 2 smaller (9 x 9-inch) baking pans with nonstick cooking spray.
In a large bowl, beat cream cheeses, Splenda, margarine, vanilla, and cinnamon until smooth. Blend in egg substitute (1/4 cup at a time) and then eggs.
Add milk and mix well. Soak bread slices in egg mixture and place into prepared pan. Pour remaining batter over slices. Cover and refrigerate for at least 1 hour and even overnight.
Preheat oven to 350°F. Bake for 40-45 minutes until puffed in center and lightly browned.
Remove from oven and lightly dust with powdered sugar if desired.
- Calories 210
- Fat 7 grams
- Carbohydrate 24 grams
- Fiber 2 grams
- Protein 11 grams
- Sodium 320 milligrams
- Diabetic exchange
- 1 1/4 Starch
- 1/4 Low-Fat Milk
- 1 Medium-Fat Meat