Ingredients
24 slices day-old French bread (1/2 inch thick)1 package (8 ounces) reduced-fat cream cheese, cubed2/3 cup fat-free milk1/2 cup reduced-fat sour cream1/2 cup fat-free plain yogurt1/3 cup maple syrup1 teaspoon vanilla extract1 teaspoon ground nutmeg1/2 teaspoon ground cinnamon2 cups egg substitute2 cups fresh or frozen blueberries2 tablespoons confectioners’ sugar
Preparation
Place 12 slices of bread in a 13x9-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. 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. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners’ sugar.
