Overnight Stuffed French Toast

1 (16 oz.) Loaf of French Bread, cut into 20 slices
1 (8 oz.) Package Fat Free Cream Cheese, cut into 1/4" thick slices
3 Cups Egg Substitute
2 Cups Skim Milk
1 teaspoon Vanilla Extract
1/3 Cup Sugar Free Maple Syrup
1/2 teaspoon Cinnamon

Spray a 9X13 baking dish with non-stick cooking spray. Layer 10 slices of bread in the bottom of the baking dish (You may need to cut some to fit). Top the bread evenly with cream cheese slices, then place the remaining bread slices on top.
In a large bowl, wish together the egg substitute, milk, vanilla, syrup and cinnamon. Pour over the bread to evenly coat. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Remove from the refrigerator and let stand at room temperature for 15 minutes while the oven preheats to 350 degrees. Bake for 1 hour or until liquid is absorbed and the French toast is set in the center. If the top gets too brown, lay a sheet of foil over the baking dish. Cut into 9 pieces. Serve with sugar free syrup for additional points.

Serves: 9
Per Serving: 224 Calories; 2g Fat (7.7% calories from fat); 18g Protein; 32g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 623mg Sodium. Exchanges: 1 1/2 Grain (Starch); 5 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. WWP: 4 (www.AimeesAdventures.com)