| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Bread | 8 | Servings |
INGREDIENTS
| 12 | sl | Day old bread; crusts removed |
| 2 | pk | (8-oz) low-fat cream cheese |
| 1 | c | Fresh or frozen blueberries |
| 12 | Whole egg equivalent egg substitute | |
| 2 | c | Skim milk |
| 1/3 | c | Honey |
| 1 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | c | Water |
| 1 | c | Fresh or frozen blueberries |
INSTRUCTIONS
SAUCE From: oyler@magicnet.net (oyler) Date: Tue, 25 Jun 1996 16:59:46 -0400 For the cook who requested low-fat breakfast items, here is on that is truly excellent. I adapted it from a recent recipe printed in Taste of Home magazine. I have included both the original and the lower-fat version. Cut bread into 1 inch cubes...place have in a greased 13x9x2 in baking dish. Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix eggs, milk and honey. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bade at 350 for 30 minutes. Uncover; bake 30 minutes more 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 bluberries, reduce heat. Simmer for 10 minutes or until berries have burst. serve over french toast. 8 servings (I find this recipe is better if you let the french toast cool for about 30 minutes before serving with the hot blueberry sauce) Digest eat-lf.v096.n080 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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