Baked Blueberry French Toast

This breakfast entree can be prepared ahead of time. Since you can use fresh or frozen blueberries, it's great any time of year. It makes a warm rich start to any morning.


12 servings


24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' (powdered) sugar


Place 12 slices of bread in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. 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.

Remove from the refrigerator 30 minutes before baking.

Preheat oven to 350°F (177°C)

Cover and bake for 30 minutes. Uncover; bake 20 to 30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 8 hours
Bake Time: 1 hour
Total Stand Time: 40 minutes

Additional Information

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Information

Amount per serving (2 slices): Calories 228, Fat 5 g (Saturated Fat 3 g), Cholesterol 14 mg, Sodium 391 mg, Carbohydrate 33 g, Fiber 2 g, Protein 11 g. Diabetic Exchanges: 1 Starch, 1 Fat-Free Milk, 1/2 Fruit.

Recipe Courtesy Of

Suzanne Strocsher, Bothell, Washington

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