Baked Blueberry French Toast |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I like that this breakfast entree can be prepared ahead of time. Since you can use fresh or frozen blueberries, it's great anytime of year. It makes a warm, rich start to any morning. Ingredients:
24 slices day-old french bread (1/2 inch thick) |
1 package (8 ounces) reduced-fat cream cheese, cubed |
2/3 cup fat-free milk |
1/2 cup reduced-fat sour cream |
1/2 cup fat-free plain yogurt |
1/3 cup maple syrup |
1 teaspoon vanilla extract |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
2 cups egg substitute |
2 cups fresh or frozen blueberries |
2 tablespoons confectioners' sugar |
Directions:
1. Place 12 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth.
2. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar. Yield: 12 servings.
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