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Baked Blueberry French Toast

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