Blueberry French Toast Casserole (Reduced Fat) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a reduced-fat version of a delicious breakfast casserole that comes out beautifully. Ingredients:
1 loaf whole wheat french bread or 1 loaf french bread |
4 cups fresh blueberries or 4 cups frozen blueberries |
8 ounces fat free cream cheese, softened |
1/2 cup non-fat vanilla yogurt |
1/2 cup sugar |
1 teaspoon vanilla |
1 3/4 cups egg substitute or 7 eggs |
1 1/2 cups skim milk |
1 1/2 cups fat-free evaporated milk |
1/2 teaspoon cinnamon |
1/2 teaspoon ground nutmeg |
1/3 cup powdered sugar |
Directions:
1. Slice loaf into 8 very thin (1/2 inch) slices and 8 thick (1 inch) slices. Place the 8 thin slices into the bottom of a greased 9x13 pan.
2. Spread blueberries evenly over thin bread.
3. In a bowl combine cream cheese, yogurt, sugar, and vanilla. Spread mixture over blueberries.
4. Place thick bread slices over cream cheese mixture.
5. Beat egg substitute, milk, evaporated milk, cinnamon, and nutmeg and pour over bread.
6. Cover with aluminum foil and refrigerate 8 hours or overnight.
7. Bake at 350 degrees for 45 minutes covered,and then uncover and bake for 15 more minutes. Let cool for 15 minutes.
8. To serve, take out individual slices and flip over so blueberry and cream topping is on top. Sift powdered sugar over the top and serve.
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