Blueberry Frence Toast

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Title: Blueberry Frence Toast
Yield: 8 Servings
Categories: Breakfast, Brunch


12 sl White bread; day old, crusts
16 oz Light cream cheese
1 c Fresh or frozen blueberries
Egg Beatersr 99% egg
-substitute; equal 12
2 c Skim milk
1/3 c Maple syrup

1 c Sugar
2 tb Cornstarch
1 c Water
1 c Fresh or frozen blueberries

Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
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, milk and syrup; mix well. Pour over bread
mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30
minutes before baking. Cover and bake at 350 F for 30 minutes. Uncover;
bake 25 - 30 minutes longer or until golden brown and the center is set. In
a a saucepan, combine sugar and cornstarch; add water. Bring to a boil over
medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries;
reduce heat. Simmer for 8 - 10 minutes or until berries have burst. Serve
over French Toast.

Serving Size: 1/8 recipe

Calories: 449, Total Fat: 11gm, Calories from Fat: 22%, Saturated Fat: 6gm,
Cholesterol: 35mg, Sodium: 681 mg, Carbohydrate: 67gm, Protein: 20gm

NOTES : With luscious blueberries inside and and in a sauce that drizzles
over each slice, this is the best breakfast dish I've ever tasted.
Recipe by: Patricia Walls, Aurora, Minnesota

Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
on Dec 30, 1997