Baked Blueberry French Toast For 2

• FOR THE BLUEBERRY SAUCE:
• 3/4 cups Fresh Or Frozen Blueberries
• 1 teaspoon Sugar
• 2 teaspoons Splenda
• 1/2 teaspoons Cornstarch
• 1 Tablespoon Water
• FOR THE FRENCH TOAST:
• 2 Slices Whole Wheat Sandwhich Bread, Cut Into 1-inch Cubes
• 2 Eggs
• 1/2 cups Milk
• 1 Tablespoon Splenda
• 2 ounces, weight 1/3 Less Fat Cream Cheese
• 2 teaspoons Butter

1. Preheat oven to 350u0b0F.
2. For the blueberry sauce, in a small sauce pan, combine blueberries, sugar, Splenda, cornstarch, and water. Cook over medium heat until thick and bubbly (about 5 minutes).
3. Spray two large ramekins with non-stick cooking spray. Divide cubed bread between ramekins. In a small bowl, whisk together eggs, milk, and Splenda. Pour over bread. Drop cream cheese by small spoonfuls over top of bread and egg mixture. Finish by spooning blueberry sauce on top and dotting with butter. Bake in the oven for approximately 25 minutes or until puffy and set in the center.

blueberries, sugar, splenda, cornstarch, water, whole wheat sandwhich bread, eggs, milk, splenda, cream cheese, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-blueberry-french-toast-for-2/ (may not work)