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Baked Blueberry French Toast – 12 -- e-w

Source of Recipe

Quick Cooking – S. Strocsher; Bothell, WA
Baked Blueberry French Toast – 12 -- e-w
Plan ahead…start the night before
Serves: 12

24 slices day-old French bread (1/2 thick); ‘divided’

1 8-oz. pkg. reduced-fat cream cheese, cubed
2/3 c. fat-free milk
1/2 c. reduced-fat sour cream
1/2 c. fat-free plain yogurt
1/3 c. maple syrup
1 tsp. vanilla
1 tsp. ground nutmeg
1/2 tsp. cinnamon

2 c. egg substitute
2 c. fresh or frozen blueberries
Confectioners’ sugar

Place 12 slices of bread in a 13x9x2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine the next 8 ingredients. Add half of the egg mixture; 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 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350º for 30 minutes. Uncover; and bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 30 minutes before serving. Dust with confectioners’ sugar.

One serving (2 slices) equals: 228 calories…5 gm fat (3 gm saturated)…14 mg cholesterol…391 mg sodium…33 gm carbohydrate…2 gm fiber…11 gm protein +++EXC: 1 starch…1 fat-free milk…1/2 fruit +++WWP: 5