Baked French Toast

Categorized as: Breads-Muffins
Makes 12 servings.


4 ounces tub-style light cream cheese
4 ounces tub-style fat-free cream cheese
¾ cup Splenda Granular
3 tablespoons margarine, softened
2 teaspoons vanilla
1½ teaspoons cinnamon
1 cup egg substitute (like Egg Beaters)
2 large eggs
3 cups 1% milk
1 pound cinnamon raisin, French, or wheat bread (1-inch slices)
2 teaspoons powdered sugar (optional)


1. Spray a 9 x 13-inch baking dish or 2 smaller (9 x 9-inch) baking pans with nonstick cooking spray.
2. 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.
3. 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.
4. Preheat oven to 350°F. Bake for 40-45 minutes until puffed in center and lightly browned.
5. Remove from oven and lightly dust with powdered sugar if desired.

Nutritional Info (per serving):

Calories 210
Fat 7g (0 saturated)
Carbohydrate 24g
Fiber 2g
Protein 11g
Sodium 320mg

Diabetic exchange = 1 Carbohydrate, ½ Low-Fat Milk, 1 Medium-Fat Meat
WW point comparison = 4 points

Marlene Koch, RD, is a registered dietitian who has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and
Read more about Marlene Koch

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.