Baked Stuffed Blueberry French Toast for 2

Made the day before just sprinkle on topping and place in oven. Hop in the shower and breakfast is ready. A great way to start any day. Baked french toast filled with cheese and blueberries. One of my RSC recipes That I didn't enter. Go figure!

• Ready In: 40 mins
• Serves: 2

Ingredients

• Filling

• 3  ounces mascarpone cheese or 3  ounces cream cheese
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)
• 4 -5  ounces fresh blueberries
• 4  slices  challah (or your favorite)

• Custard

• 1  tablespoon whole wheat flour
• 1  pinch salt
• 2  eggs
• 1⁄2 cup nonfat milk (any will work) or 1⁄2 cup low-fat milk (any will work) or 1⁄2 cup  whole milk (any will work)
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon  almond extract
• 1  teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)

• Topping

• 1⁄2 tablespoon  Splenda brown sugar blend (regular brown sugar 1 tablespoon)
• 3  tablespoons graham crackers, crushed
• 1  tablespoon butter, melted
• 2  tablespoons  prepared  whipped topping

Directions

1. Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
2. Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
3. Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
4. Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
5. Place on counter at room temperature in morning.
6. Preheat oven to 350 degrees.
7. Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
8. Bake for 25-35 minutes.
9. Enjoy topped with whipped cream.
10. Optional toppings of syrup, and or yogurt.
11. Garnish:
12. cinnamon and sugar.
13. fresh blueberries.