Makeover Blueberry French Toast
Makeover Blueberry French Toast
Source: Taste of Home Healthy Cooking magazine
http://www.tasteofhome.com/recipes/Makeover-Blueberry-French-Toast
8 Servings
Prep: 30 min. + chilling Bake: 55 min.
Ingredients
6 whole wheat hamburger buns
1 package (8 ounces) reduced-fat cream cheese
1 cup fresh or frozen blueberries
6 eggs
1 cup egg substitute
2 cups fat-free milk
1/3 cup maple syrup or honey
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1 cup grape juice
1 cup fresh or frozen blueberries
Directions
Cut buns into 1-in. cubes; place half in a 13-in. x 9-in. baking dish coated with cooking spray. Cut cream cheese into 1-in. cubes; place over buns. Top with blueberries and remaining bun cubes.
In a large bowl, beat eggs and egg substitute. Add milk and syrup; mix well. Pour over bun mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
Meanwhile, in a small saucepan, combine sugar and cornstarch; stir in juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in blueberries. Reduce heat; simmer, uncovered, for 8-10 minutes or until berries burst, stirring occasionally. Serve with French toast. Yield: 8 servings (1-1/2 cups sauce).
Nutrition:
1 slice with 3 tablespoons sauce equals 375 calories, 11 g fat (6 g saturated fat), 180 mg cholesterol, 418 mg sodium, 54 g carbohydrate, 3 g fiber, 16 g protein.
Notes: I lessened the calories on this one even more than this makeover. I used 1) Light bread hamburger buns instead of whole wheat, 2) all egg substitute instead of eggs, 3) light vanilla soymilk for milk, 4) sugar free maple syrup, and 5) in the sauce, I used 1/4 cup sugar and 1/4 cup Splenda.
I poured the sauce over the casserole and refridgerated it just like that. It got a little congealed at the end of the week, but it was still worth it to not have to warm up the sauce seperately every morning. If you are serving this at a brunch all at once, you will have no problem.
Really, an excellent casserole. The sauce was amazing, especially coupled with the creaminess of the cream cheese.
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