Baked Blueberry French Toast
Description
Loaded with blueberries and baked until golden. Juicy, lightly sweet, and perfect for weekend brunch or holiday breakfast.
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
