Blueberry French Toast

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 8 Servings


12 slices day-old white bread, crusts removed
2 packages (8 ounces each) light cream cheese
1 cup fresh or frozen blueberries
Egg substitute equivalent to 12 eggs
2 cups skim milk
1/3 cup maple syrup


1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries


Cut bread into 1-inch cubes; place half in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray. Cut cream cheese into 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 for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and the center is set. In 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 9-10 minutes or until berries have burst. Serve over French toast.


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