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Makeover Blueberry French Toast

 Makeover Blueberry French Toast
With this luscious makeover from our Test Kitchen, Joan has all the decadent richness and flavor of her original recipe but fewer calories and less fat and cholesterol. Joan Hallford - North Richland Hills, Texas
8 ServingsPrep: 30 min. + chilling Bake: 55 min.


  • 6 whole wheat hamburger buns
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup fresh or frozen blueberries
  • 6 eggs
  • 1 cup egg substitute
  • 2 cups fat-free milk
  • 1/3 cup maple syrup or honey
  • SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup grape juice
  • 1 cup fresh or frozen blueberries


  • Cut buns into 1-in. cubes; place half in a 13-in. x 9-in. baking dish
  • coated with cooking spray. Cut cream cheese into 1-in. cubes; place
  • over buns. Top with blueberries and remaining bun cubes.
  • In a large bowl, beat eggs and egg substitute. Add milk and syrup;
  • mix well. Pour over bun 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 25-30 minutes longer or

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Makeover Blueberry French Toast (continued)

Directions (continued)

  • until golden brown and center is set.
  • Meanwhile, in a small saucepan, combine sugar and cornstarch; stir in
  • juice until smooth. Bring to a boil over medium heat; cook and stir
  • for 2 minutes. Stir in blueberries. Reduce heat; simmer, uncovered,
  • for 8-10 minutes or until berries burst, stirring occasionally.
  • Serve with French toast. Yield: 8 servings (1-1/2 cups sauce).
Nutritional Facts: 1 slice with 3 tablespoons sauce equals 375 calories, 11 g fat (6 g saturated fat), 180 mg cholesterol, 418 mg sodium, 54 g carbohydrate, 3 g fiber, 16 g protein.