1 loaf (1 lb) soft French bread (about 18 inches long), cut into 3/4" slices
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup raspberry preserves
4 eggs OR 1 cup fat-free egg product
1 cup milk (use low fat if
1 tablespoon sugar
1 bag (10 oz) Frozen raspberries (or Mixed Berries), thawed
1/4 cup sugar
2 teaspoons cornstarch
Lightly Mist the bottom of a 13x9 baking dish with cooking spray. Divide the bread slices into 2 equal stacks (about 12 slices of bread each), spread 1 stack of slices with Neufchâtel cheese and set aside. Grab the other stack and spread jam on 1 side of each and pair it with slice of bread that has cream cheese on it, making a sandwich. Place each "sandwich" into the sprayed baking dish and repeat until all of the bread has been used. You may need to rearrange the sandwiches to get them all
In a small bowl combine the eggs, milk and sugar, mixing well. Pour over the jam sandwiches in the baking dish. Let set 1 minimum of 15 minutes to absorb (or make this ahead of time and store overnight in the fridge). Cover tightly with foil.
Heat the oven to 400F. Bake, covered for 10 minutes, then remove the cover and bake an additional 15-20 minutes, until golden brown.
While the french toast is baking, combine the berries, sugar and cornstarch in a saucepan over medium heat, bringing it to a boil. Reduce the heat and boil 1 minute, or until sauce is thickened. Remove from heat and set aside to cool slightly while french toast is baking.
Just prior to serving, spoon sauce and berries over the french toast, Serve.
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