Baked Blueberry French Toast

Name: Baked Blueberry French Toast
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 296 grams fresh or frozen blueberries; 24 slices day-old French bread (1/2 inch thick); 2 Tbsps confectioners sugar; 480 milliliters egg substitute; 163 milliliters fat-free milk; 123 milliliters fat-free plain yogurt; 123 milliliters fat-free plain yogurt; 1 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 227 grams package reduced-fat cream cheese, cubed; 115 milliliters reduced-fat sour cream; 107 milliliters maple syrup; 1 teaspoon vanilla extract

If you want to add more American recipes to your recipe box, Baked Blueberry French Toast might be a recipe you should try. One portion of this dish contains roughly 21g of protein, 7g of fat, and a total of 475 calories. This recipe serves 12. It works well as a breakfast. This recipe from Taste of Home requires blueberries, cream, confectioners' sugar, and milk. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Blueberry Baked French Toast with Amaretti Crumble and Blueberry Maple Syrup, Baked Blueberry-Pecan French Toast with Blueberry Syrup, and Baked Blueberry-Pecan French Toast with Blueberry Syrup.

Instructions

Place 12 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon.

Ingredients you will need

Cooking Spray

Cream Cheese

Sour Cream

Cinnamon

Vanilla

Nutmeg

Yogurt

Bread

Syrup

Milk

Equipment you will use

Food Processor

Baking Pan

Blender

Add egg substitute; cover and process until smooth.

Ingredients you will need

Egg Substitute

Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight.

Ingredients you will need

Blueberries

Bread

Egg

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean.

Equipment you will use

Oven