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Baked Blueberry French Toast

"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."

12 ServingsPrep: 15 min. + marinating Bake: 50 min. + standing

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

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.
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° for 30 minutes. Uncover; bake 20-30 minutes longer or
until a knife inserted near the center comes out clean. Let stand

2 of 2

Baked Blueberry French Toast (continued)

Directions (continued)

for 10 minutes before serving. Dust with confectioners' sugar.
Yield: 12 servings.

Nutrition Facts: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.