Serve with low-sugar pancake syrup and a low-fat glass of milk. It’s divine!

INGREDIENTS | SERVES 6–8

• 1 (8-ounce) package low-fat cream cheese
• 7 slices whole wheat bread (cut the crust off)
• Nonstick cooking spray
• 3 eggs plus 6 egg whites
• 1 cup low-fat milk
• 1 teaspoon vanilla extract
• 1/4 cup low-sugar pancake syrup
• Cinnamon and sugar to taste
• Powdered sugar to garnish

1. Cut cream cheese and bread into 1-inch cubes.

2. Spray 9" × 11" pan with nonstick cooking spray.

3. Spread cubes of cream cheese and bread around the bottom of the pan.

4. In a blender mix eggs, egg whites, milk, vanilla, and syrup.

5. Pour over bread and cream cheese mixture.

6. Cover and refrigerate overnight. Or if you want to serve that morning, allow liquid mixture to set into bread/cream cheese for 2 hours.

7. Preheat oven to 350°F.

8. Sprinkle top with cinnamon and sugar. Bake 45 to 50 minutes.

9. Before serving, garnish with a sprinkle of powdered sugar.