Blueberry Overnight French Toast |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Submitted in response to a request. I believe it was originally from a TOH magazine under light fare . Ingredients:
12 slices white bread, day-old, crusts removed |
2 (8 ounce) packages light cream cheese |
1 cup fresh blueberries or 1 cup frozen blueberries |
12 eggs (or egg substitute equivalent) |
2 cups skim milk |
1/3 cup maple syrup |
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1 cup fresh blueberries or 1 cup frozen blueberries |
Directions:
1. Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
2. Cut cream cheese into 1-in. cubes; place over bread.
3. Top with blueberries and remaining bread.
4. In a large bowl, combine egg substitute, milk and syrup; mix well.
5. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water.
8. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
9. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.
|
|