BLUEBERRY FRENCH TOAST
- Cooking Time: 60
- Servings: 8
- 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.