This is a beautiful casserole on a buffet. Decorate it with fresh fruit and a sprinkling of sifted powdered sugar. It can be prepared earlier in the day and heated at time of serving.
12 slices of cinnamon-raisin bread, crusts removed
Cheese Cake Filling:
1 package (8 ounces) low-fat cream cheese
1/4 cup non-fat milk
1 egg, beaten
3 tablespoons sugar
1 tablespoon grated lemon
Custard Mixture:
3 eggs
1 cup non-fat milk
1 cup low-fat sour cream
1/4 cup sugar
1/2 teaspoon vanilla
In a buttered 9x13-inch baking pan, lay 6 slices of bread. Beat together Cheese Cake ingredients and spread evenly over the bread. Place remaining bread slices on top. Beat together Custard ingredients and pour evenly over all. Allow to stand in the refrigerator for 1 hour, or until bread is evenly moistened.
Bake at 350°, loosely tented with foil, for about 1 hour or until top is golden brown. Cut into 6 servings as a main course or into 12 servings as an accompaniment. Serve with a dusting of sifted powdered sugar and fresh strawberries, raspberries or sliced peaches.
P41
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