BLUEBERRY FRENCH TOAST

 

  • Cooking Time: 60
  • Servings: 8
  • Preparation Time:

Ingredients

  • 12 slices day-old white bread, crusts removed*
  • 2 (8 oz.) pkgs. light cream cheese
  • 1 c. fresh or fozen blueberries
  • Eggbeaters equivalent to 12 eggs
  • 2 c. skim milk
  • 1/3 c. maple syrup

Directions

  • Cut bread into 1" cubes; place half in 13 X9 X 2" baking dish coated w/non-stick cooking spray.
  • Cut cream cheese into 1" cubes; place over bread.
  • Top w /blueberries & remaining bread.
  • In a large bowl, combine egg substitute, milk & syrup; mix well. Pour over bread mixture. Cover & chill 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking. Cover & bake at 350 degrees F for 30 minutes. Uncover; bake 25 - 30 minutes longer or until golden brown & the center is set.

Notes

This is originally from a TOH publication! I've made it using the low-fat and the Non!! You can't tell the difference!!!

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