Stuffed French Toast With Blueberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Breakfasts, Low fat | 6 | Servings |
INGREDIENTS
| 16 | Bread | |
| 8 | oz | Reduced-fat cream cheese |
| softened | ||
| 10 | Eggs | |
| 1/3 | c | Maple syrup |
| 2 | c | Milk |
| 1 | Orange | |
| 2 | c | Blueberries |
| 1 | c | Sugar |
| 1 | ds | Nutmeg |
INSTRUCTIONS
Grease a 9 x 13 baking pan. Remove and discard crust from the bread; cut remaining bread into 1/2 inch cubes. Cut cheese into 1/2 inch cubes. Layer half of bread in pan. Next add cheese, then the remainder of the bread. Beat eggs and mix with syrup and milk. Pour egg mixture over bread and cheese. Cover and refrigerate overnight. Bake at 375 covered for 15 minutes. Remove cover and bake an additional 30 minutes. Cut into squares and serve with blueberry sauce. Sauce: grate peel from orange and squeeze juice; place in a medium saucepan. Mix blueberries, sugar, and nutmeg together and add to saucepan. Bring to a boil, then cook on low heat for 5 minutes. Sauce can be made ahead of time, then served warm or cold. Posted to EAT-L Digest 28 Dec 96 Recipe by: Have Breakfast with Us...Again From: Betsy Burtis <ebburtis@IX.NETCOM.COM> Date: Sun, 29 Dec 1996 09:44:31 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 408
Calories From Fat: 91
Total Fat: 10.1g
Cholesterol: 321mg
Sodium: 425mg
Potassium: 437.8mg
Carbohydrates: 61g
Fiber: 1.2g
Sugar: 56.4g
Protein: 19.5g