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Baked Blueberry French Toast

SUBMITTED BY: Suzanne Strocsher

"'I like that this breakfast entree can be prepared ahead of time,' says Suzanne Strocsher, Bothell, Washington. 'Since you can use fresh or frozen blueberries, it's great anytime of year. It makes a warm rich start to any morning.'"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

24 slices day-old French bread
1 (8 ounce) package 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
confectioners' sugar

DIRECTIONS

Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick 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. 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.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F 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.

FOOTNOTE

Nutritional Analysis: One serving (2 slices) equals 228 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 391 mg sodium, 33 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk, 1/2 fruit.

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REVIEWS

Reviewed on Dec. 27, 2006 by J. Dean

I made this recipe for Christmas morning and everyone loved it! It was quick to prepare the... MORE

Reviewed on Jul. 7, 2007 by LEENBEAN

This was good, but lacked the flavor I expected. It also took a long time to make. MORE

Reviewed on Mar. 25, 2007 by Amber

I really just didn't like this very much. I found that it was rather dry and didn't have much... MORE

Reviewed on Nov. 17, 2006 by MELISSA SCHNEIDER

This recipe was okay, but not great. The nutmeg was too strong and I would cut back on that in... MORE