Stuffed French Toast

Step 1: Spray a glass 9x13-inch baking pan with nonstick cooking spray; lay bread slices in bottom of casserole, trimming and fitting in pieces to completely cover.

Step 2: In a large bowl, whisk together milk, 1 1/2 cups egg substitute, half-and-half, and 1 teaspoon cinnamon; pour half of milk mixture over bread in pan.

Step 3: In a blender or food processor, blend 1/2 cup egg substitute, 1/2 cup sugar, cream cheese, vanilla, nutmeg, and 1 teaspoon cinnamon until smooth.

Step 4: Spread cream cheese mixture over bread, completely covering.

Step 5: Top with more bread slices, again trimming and piecing to fill to edges.

Step 6: Whisk remaining milk mixture again and pour over top (be careful, this will almost fill your pan).

Step 7: Cover and refrigerate at least 8 hours (be very careful when moving this, as the liquid will not yet have absorbed and it's easy to spill).

Step 8: Preheat oven to 350F; remove cover from pan.

Step 9: Bake at 350F for 35 minutes (it will still be jiggly when moved); let stand 10-15 minutes.

Step 10: Combine 3 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over top before serving.