Ingredients
6 whole wheat hamburger buns1 package (8 ounces) reduced-fat cream cheese1 cup fresh or frozen blueberries6 large eggs1 cup egg substitute2 cups fat-free milk1/3 cup maple syrup or honeySAUCE:1/2 cup sugar2 tablespoons cornstarch1 cup grape juice1 cup fresh or frozen blueberries
Preparation
Cut buns into 1-in. cubes; place half in a 13-in. x 9-in. baking dish coated with cooking spray. Cut cream cheese into 1-in. cubes; place over buns. Top with blueberries and remaining bun cubes.
In a large bowl, beat eggs and egg substitute. Add milk and syrup; mix well. Pour over bun mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
Meanwhile, in a small saucepan, combine sugar and cornstarch; stir in juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in blueberries. Reduce heat; simmer, uncovered, for 8-10 minutes or until berries burst, stirring occasionally. Serve with French toast.
