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Baked Blueberry French Toast




Source of Recipe


Terri B.


List of Ingredients




24 slices French Bread
8 ounces light cream cheese, cubed
2/3 cup 1% low-fat milk
1/2 cup light sour cream
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute (i.e. Egg Beaters)
2 cups frozen blueberries


Recipe



Spray 13x9 baking dish with nonstick cooking spray. (Do not substitute vegetable shortening or the casserole will stick tighter than epoxy.)

Place 12 bread slices in baking dish.

In blender or food processor, combine next 8 ingredients (cream cheese thru cinnamon). Add egg substitute; cover and process until smooth.

Pour half the egg mixture over bread; sprinkle with blueberries. Top with remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 350°.

Cover and bake for 30 minutes. Uncover and bake 20-30 minutes longer or until knife inserted near center comes out clean.

Let stand 10 minutes before serving.

Note: You may want to spray your cover (I used foil) with no-stick spray. It stuck to my foil a bit.

Note: May try subbing frozen mixed berries (raspberries, blackberries, and blueberries) for the blueberries next time.