"A healthier twist on blueberry french toast casserole. You can make a bunch and freeze before baking for an easy brunch."
French bread, cut into quarters
cream cheese, cut into 1/2 inch cubes
( I like eggbeaters)
Spray-treat a baking dish.
Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around.).
Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.
Sprinkle wheat germ evenly over casserole.
Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.
To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
Bring to a boil and cook, stirring constantly for 3-4 minutes.
Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.
To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.
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Freezer Blueberry French Toast Casserole (cont.)