Blueberry French Toast (Low-fat)
A delicious breakfast or brunch can be prepared the night before. You will love how good your house smells when you bake it in the oven the next day.
Yield
6 servingsPrep
8 minCook
57 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread
firm day old, cubed |
|
| 16 | ounces |
cream cheese
low fat, cut into inch squares |
|
| 1 | cup |
blueberries
|
|
| 12 | large |
eggs
|
|
| 2 | cups |
milk, low-fat
|
|
| ¼ | cup |
honey
|
|
| Blueberry sauce; | |||
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | cup |
water
cold |
|
| 1 | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | slices |
bread
firm day old, cubed |
|
| 462.4 | ml/g |
cream cheese
low fat, cut into inch squares |
|
| 237 | ml |
blueberries
|
|
| 12 | large |
eggs
|
|
| 473 | ml |
milk, low-fat
|
|
| 59 | ml |
honey
|
|
| Blueberry sauce; | |||
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 237 | ml |
water
cold |
|
| 237 | ml |
blueberries
|
|
Directions
ICut bread into 1-inch cubes; place half in a greased 13x9x2 inch baking dish .
Cut cream cheese into 1-inch cubes; place over bread.
Top with blueberries and remaining bread.
In a large bowl, beat eggs.
Add milk and honey; 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℉ (180℃) F for 30 minutes.
Uncover, increase oven temperature to 375℉ (190℃) F, and bake for 25 to 30 minutes more or until golden brown and the center is set.
For the blueberry sauce:
In a saucepan over medium heat, bring sugar, cornstarch, and water to a boil, stirring constantly.
Cook until clear.
Stir in blueberries and butter, and simmer over low heat until berries burst, about 10 minutes.
Drizzle on top of Blueberry French Toast.
