Blueberry French Toast
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
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.
Pairs Well With
This is originally from a TOH publication! I've made it using the low-fat and the Non!! You can't tell the difference!!!