• 24 (1-ounce) slices cinnamon-raisin bread
• Cooking spray
• 3 cups 1% low-fat milk
• 2 cups egg substitute, divided
• 1 cup half-and-half
• 1 cup sugar, divided
• 1 tablespoon vanilla extract
• ⅛ teaspoon ground nutmeg
• 1 8-ounce block fat-free cream cheese, softened
• 1 8-ounce block ⅓-less-fat cream cheese, softened
• Bottled cinnamon-sugar (optional)

1. Trim crusts from bread. Arrange half of the bread in a 13-inch-by-9-inch baking dish coated with cooking spray.
2. Combine milk, 1½ cups egg substitute, half-and-half, and ½ cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
3. Combine ½ cup egg substitute, ½ cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

Yield: 12 servings (serving size: 1 piece)