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whole wheat hamburger buns cream cheese blueberries eggs egg substitute milk maple syrup sugar cornstarch grape juice blueberries
Viewed: 48 - Published at: 7 years agoIngredients
- 6 whole wheat hamburger buns
- 1 package (8 ounces) reduced-fat cream cheese
- 1 cup fresh or frozen blueberries
- 6 large eggs
- 1 cup egg substitute
- 2 cups fat-free milk
- 1/3 cup maple syrup or honey
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup grape juice
- 1 cup fresh or frozen blueberries
Method
- 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.
