Blueberry Overnight French Toast

Name: Blueberry Overnight French Toast
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 12 slices white bread, day-old, crusts removed; 2 (8 ounce) packages light cream cheese; 1 cup fresh blueberries or 1 cup frozen blueberries; 12 eggs (or egg substitute equivalent); 2 cups skim milk; 1/3 cup maple syrup; 1 cup sugar; 2 tablespoons cornstarch; 1 cup water; 1 cup fresh blueberries or 1 cup frozen blueberries

(8)

Recipe by Marg CaymanDesigns

Submitted in response to a request. I believe it was originally from a TOH magazine under "light fare".

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READY IN: 1hr 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

12

slices white bread, day-old, crusts removed
2

(8 ounce) packages light cream cheese
1

cup fresh blueberries or 1 cup frozen blueberries
12

eggs (or egg substitute equivalent)
2

cups skim milk
¹⁄₃

cup maple syrup
Sauce
1

cup sugar
2

tablespoons cornstarch
1

cup water
1

cup fresh blueberries or 1 cup frozen blueberries

DIRECTIONS

Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Cut cream cheese into 1-in. cubes; place over bread.
Top with blueberries and remaining 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 8-10 minutes or until berries have burst. Serve over French toast.

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