Skinny Raspberry French Toast Bake

Ingredients

• 2 teaspoons cornstarch 
• 1 cup eggs fat-free
• 1 cup skim milk fat-free (skim)
• 1 lb bread french soft ( 18 inches long)
• 10 oz raspberries frozen organic thawed cascadian farm®
• 0.5 cup raspberry jam 
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 1 tablespoon sugar 

Equipment

• bowl
• sauce pan
• oven
• whisk
• sieve
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Cut bread into 24 (3/4-inch-thick) slices.
3. Spread 12 slices with cream cheese.
4. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
5. In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended.
6. Pour over bread in dish.
7. Let stand 15 minutes or until liquid is absorbed.
8. Heat oven to 400F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
9. Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended.
10. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened.
11. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
12. Serve sauce over French toast.