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From: Kelly~WA

Stuffed French Toast
(This recipe is a personal favorite of mine.)

You needn't fuss with this dish at breakfast time. Since the
bread slices need to soak in the egg mixture, you can get
everything ready the night before and bake the French toast in
the morning. You'll need a loaf of French or Italian bread that's
at least 16" long to get slices thick enough to hold the
strawberry and cream cheese filling.

Filling
1 package (8 ounces) reduced-fat cream cheese, at room
temperature
1/3 cup confectioners' sugar
1 teaspoon almond extract or vanilla
1 1/2 cups sliced strawberries

French Toast
1 loaf day-old French or Italian bread
1 1/4 cups fat-free egg substitute
1 cup skim milk
1 tablespoon vanilla

Makes 10 slices
To make the filling: In a medium bowl, stir the cream cheese
until smooth. Stir in the confectioners' sugar and almond
extract or vanilla. Fold in the strawberries.

To make the French toast: Cut a small diagonal slice off
each end of the bread and discard. Cut the bread diagonally
into 10 thick slices. Cut a slit through the top crust of each
slice to form a pocket. Divide the filling among the bread slices,
stuffing each pocket with the cream-cheese mixture. Lay the
slices in a 13" x 9" baking dish.

In a medium bowl, whisk together the egg substitute, milk, and
vanilla. Slowly pour over the bread, then turn the slices to coat
completely. Cover with plastic wrap and refrigerate for at least
4 hours or up to 12 hours. Turn the slices at least once while
soaking.

Preheat the oven to 450 degrees F. Coat a baking sheet with
no-stick spray. Place the bread slices about 1" apart on the
sheet. Bake for 6 to 10 minutes per side, or until golden. Serve
warm.