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Add a photoServings: 8
Ingredients
- 12 slc White bread, day old, crusts removed
- 16 ounce Light cream cheese
- 1 c. Fresh or possibly frzn blueberries Egg Beatersr 99% egg substitute, equal 12 Large eggs
- 2 c. Skim lowfat milk
- 1/3 c. Maple syrup
- 1 c. Sugar
- 2 Tbsp. Cornstarch
- 1 c. Water
- 1 c. Fresh or possibly frzn blueberries
Directions
- Enjoy these.
- Cut bread into 1 inch cubes; place half in a 13" X 9" X 2" baking dish coated with nonstick cooking spray. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, combine egg substitute, lowfat milk and syrup; mix well. Pour over bread mix. Cover and refrigerate8 hrs or possibly overnight. Remove from refrigerator 30 min before baking. Cover and bake at 350 F for 30 min. Uncover; bake 25 - 30 min longer or possibly till golden and the center is set. In a a saucepan, combine sugar and cornstarch; add in water. Bring to a boil over medium heat; boil for 3 min, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 - 10 min or possibly till berries have burst. Serve over French Toast.
- Serving Size: 1/8 recipe
- NOTES : With luscious blueberries inside and and in a sauce which drizzles over each slice, this is the best breakfast dish I've ever tasted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 8 servings | |
| Calories 384 | |
| Calories from Fat 90 | 23% |
| Total Fat 10.03g | 13% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 550mg | 23% |
| Potassium 315mg | 9% |
| Total Carbs 64.99g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 42.75g | 28% |
| Protein 9.52g | 15% |
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