16 (1/2-inch) slices French bread (an 8-oz loaf)
4 ounces reduced fat cream cheese
1/2 cup honey
4 eggs
1/2 cup fat free half and half
2 teaspoon cinnamon
1/4 cup chopped, toasted pecans
2 tablespoons butter

Spread 8 slices of bread with cream cheese. Top each slice with another French bread slice. Place 8 cream cheese sandwiches in an 8 X 8-inch casserole dish. Combine honey, eggs, half and half and cinnamon in a bowl. Using a whisk, beat to combine. Pour batter mixture over sandwiches. Turn sandwiches in batter. Refrigerate overnight or several hours, turning sandwiches several times to absorb batter. Heat a large skillet over medium heat and melt one tablespoon of butter. Remove sandwiches from batter, place sandwiches in the skillet and brown both sides. If necessary turn sandwiches again to make sure batter is cooked and sandwiches are crisp. Repeat cooking process using additional butter to brown other sandwiches. Sprinkle with chopped nuts and serve with honey.

Cooking Tip:
*May also serve topped with banana slices.
**May also bake sandwiches in oven. In a separate 8 X 8-inch casserole dish melt 2 tablespoons of butter in the oven. Remove sandwiches from the batter and place in melted butter in casserole dish; bake at 400°F for 20 minutes and then under the broiler for 1-2 minutes (watch carefully).

APPROXIMATE NUTRIENT CONTENT PER SERVING:
545 calories; 15 gm protein; 23 gm fat; 70 gm carbohydrate; 130 mg calcium; 626 mg sodium; 297 mg cholesterol.

Recipe source: American Egg Board