Betty Crocker's Raspberry French Toast

Thsi was good. It was just okay for me. I'm not a big raspberry fan, never really have been. I don't know if it is because they aren't all that sweet or what, but for anyone who enjoys raspberries, this is a breakfast dish for you.

TOAST:
1 (1 lb.) loaf soft french bread, about 18 inches long
4 oz. soft cream cheese
1/2 c. raspberry preserves
1 c. fat free egg product
1 c. fat free milk
1 tbsp. sugar
1/4 tsp. salt

SAUCE:
1 (10 oz.) Cascadian Farm frozen organic raspberries, thawed
1/4 c. sugar
2 tsp. cornstarch

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

12 servings