Reduced Fat Blueberry Cream Cheese French Toast Bake

• 6 large eggs, beaten
• 1 12 cups land o lakes fat free half-and-half cream
• 12 cup all-purpose flour
• 1 tablespoon brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 14 teaspoon salt
• 4 ounces philadelphia reduced-fat cream cheese, cut into 1/2 inch cubes
• 1 cup fresh blueberries, frozen also works fine

1. Preparation:.
2. In a medium sized mixing bowl, beat the eggs and the next 6 ingredients until thoroughly combined.
3. Fold in the bread cubes until all sides of the cubes are coated.
4. Thoroughly grease a 13x9x2 inch pan with non-stick cooking spray (I use a disposable foil pan).
5. Pour the bread mixture into the greased pan.
6. Top evenly with the blueberries, then the cream cheese cubes.
7. Cover and refrigerate for 8 - 24 hours (I usually refrigerate overnight).
8. Baking:.
9. Heat oven to 375 degrees F.
10. Uncover the pan and bake for 35 minutes or until golden brown.
11. Serve with your favorite syrup (I use Mrs. Butterworth's Sugar Free syrup) and enjoy!

eggs, cream, flour, brown sugar, vanilla, ground cinnamon, salt, philadelphia, fresh blueberries

Taken from www.food.com/recipe/reduced-fat-blueberry-cream-cheese-french-toast-bake-517284 (may not work)