or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mix- ture 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. Serves 12.


Diner Secret: add a scant grating of fresh nutmeg on each serving


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Stuffed Raisin Bread French Toast


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 1


⁄8 teaspoon ground nutmeg


2 (8-ounce) blocks cream cheese, softened Bottled cinnamon-sugar (optional)


1. Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray. 2. Combine milk, 11 ⁄2


⁄2 cups egg substitute, half- and-half, and 1 cup sugar in a large bowl, stir-


ring with a whisk. Pour half of milk mixture over bread in dish. 3. Combine 1


⁄2 cup egg substitute, 1 ⁄2 cup sugar, vanilla, nutmeg, and cheese in a food processor  7


Bel-Loc Rice Pudding Combine 21


⁄2 quarts milk, 11 ⁄2


cups sugar; cook until boiling. Add 3 pound of


quarts water, and 3 ⁄4


very starchy rice (such as River Rice). Lower heat and cook about an hour or until mixture looks syrupy. Add a pint of milk, 5 beaten eggs, and a dash of vanilla extract. Mix well, and cook for 1 more minute. Serves 12 to 15.


Maryland


Diner Secret: Short-grain rice has more starch and is best for this recipe.


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