2 (8 oz) packages of low fat cream cheese- cut 1 inch cubes
1 1/2 cups sliced strawberries
2 cups evaporated skim milk
3 Cups of Egg Substitute ( Eggbeaters)
1/3 Cup Maple Syrup
1 Cup White Sugar
1 Cup Water
2 Tablespoons Cornstarch
1 Cup Fresh Strawberries
Grease a 9x13-inch baking dish.
Arrange half the bread cubes in the prepared baking dish. Distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend. Pour mixture evenly over bread. Cover the baking dish with foil and refrigerate overnight.
Remove from refrigerator 45 minutes before baking.
Preheat oven to 350 degrees F
Baked covered for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes. (If dish is thick will take more time)
Stir sugar, water, and cornstarch together in a small saucepan.
Cook, stirring occasionally, over medium heat until mixture has thickened (5 Minutes) .
Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened (10 Minutes).