Ingredients Jump to Instructions ↓

  1. 11 oz. Italian bread cut into 12 slices 16 oz. container Eggbeaters

  2. 2/3 cup 1% milk

  3. 1/3 cup packed brown sugar

  4. 1 teaspoon vanilla extract

  5. 1 teaspoon nutmeg

  6. 1/2 teaspoon cinnamon

  7. 2 cups fresh or frozen blueberries (if using frozen do not thaw)

Instructions Jump to Ingredients ↑

  1. Coat a 9x13 inch baking dish with cooking spray. Place bread in prepared dish. In a large bowl, whisk together Eggbeaters, milk, brown sugar, vanilla, nutmeg, and cinnamon. Slowly pour egg mixture over bread, coating all pieces evenly. Cover with plastic wrap; refrigerate for 8 to 24 hours. Remove from the refrigerator 30 minutes before baking. Carefully turn over each piece to absorb remaining egg mixture. Preheat oven to 350 degrees. Sprinkle two cups blueberries over bread. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Makes 6 servings (two pieces of French toast per serving). Yield: serves 6


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