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.
Ingredients
| 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
|
|
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.
Nutrition Facts
Serving Size 431g (15.2 oz)
