Blueberry French Toast

• 12 slices day-old white bread, crust removed
• 2 8 oz (224 grm). packages light cream cheese
• 1 cup (225 ml) fresh or frozen blueberries
• 12 eggs OR
• egg substitute equivalent to 12 eggs
• 2 cups (475 ml) skim milk
• 1/3 cup (80 ml) maple syrup
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) cornstarch
• 1 cup (225 ml) water
• 1 cup (225 ml) fresh or frozen blueberries

1. Cut bread into 1-in.
2. cubes; place half in a 3-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
3. Cut cream cheese into 1-in cubes: place over bread.
4. Top with blueberries and remaining bread.
5. In a large bowl, combine eggs or egg substitute, milk and syrup; mix well.
6. Pour over bread mixture.
7. Cover and chill 8 hours or overnight.
8. Remove from refrigerator 30 minutes before baking.
9. Cover and bake at 350 degrees (175 C.) for 30 minutes.
10. Uncover; bake 25 to 30 minutes longer or until golden brown and the center is set.
11. Meanwhile, in a saucepan, combine sugar and cornstarch; add water.
12. Bring to a boil over medium heat: boil for 3 minutes, stirring constantly.
13. Stir in blueberries; reduce heat.
14. Simmer for 8-10 minutes or until berries have burst.
15. Serve over French toast.

white bread, light cream cheese, blueberries, eggs, egg substitute, milk, maple syrup, sugar, cornstarch, water, blueberries

Taken from online-cookbook.com/goto/cook/rpage/0011AA (may not work)