| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Low fat, Breakfasts |
6 |
Servings |
INGREDIENTS
| 16 |
sl |
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
FOR SAUCE
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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”