{Christmas} Baked French Toast

Breakfast on Christmas morning is a big deal in our house and we'll be including this as part of our buffet this year. 

This version of Baked French Toast is a bit healthier than many other versions we've found. We've prepared this recipe with both real eggs and egg substitute and results were great either way. 

Merry Christmas to you!
~ Marie Rhoades

{Christmas} Baked French Toast

4 ounces light cream cheese in a tub
4 ounces fat-free cream cheese in a tub
3/4 cup Splenda Granular (or white sugar)
3 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
1 1/2 teaspoons cinnamon
6 large eggs, room temperature
3 cups nonfat milk
1 pound sourdough, or whole wheat bread (1-inch slices)
2 teaspoons powdered sugar (optional)

  • Spray Pam© cooking spray into a 9 x 13-inch baking dish
  • Beat cream cheeses, Splenda, butter, vanilla, and cinnamon until smooth. 
  • Blend in eggs, one at a time
  • Add milk and mix well. 
  • Soak each bread slice 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.

Original Recipe from: Diabetic Holiday Recipes


  1. Sounds good! Can't wait to try this. Happy Holidays

  2. This sounds delicious too!
    Oh...i've followed you back...i just had to....couldn't resist...you had me at creamy hot cocoa already...hehe! :)