Sugar Free Blueberry Cream Cheese French Toast Food

SUGAR FREE BLUEBERRY CREAM CHEESE FRENCH TOAST

Steps:

• 1. French Toast Casserole: Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
• 2. Cut up two 8 oz packages of low fat cream cheese into 1 inch cubes. Drop cubes of cream cheese over the bread pieces. Sprinkle 1 cup blueberries over the top.
• 3. In mixing bowl, combine 12 eggs, 2 cups low fat milk, 1/3 cup sugar free syrup and if you want add 1 teaspoon of maple extract. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.
• 4. Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving.
• 5. Stir together 1 cup Splenda and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
• 6. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
• 7. Turn heat off the blueberry sauce and stir in 1 Tbls butter or margerine. Store in plastic or glass container and refrigerate until ready to use.
• 8. The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
• 9. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
• 10. Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
• 11. Sauce alternative: this is what I call cheating but its very good. Take some sugar free jam or preserves, any flavor you want, add 2 tbls cornstarch. Put in sauce pan and stir until smooth, heat until warm and thickened. At this point you can add some fresh or frozen fruit, warm up a little longer. Serve.
• 12. Apparently for some people this is very soggy so please just add a little milk at a time to the bread and cream cheese. You do not want the bread to be real soggy just enough milk so the bread soaks it up. If it's soggy then after you bake it it will still be soggy!!!!

BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST

Steps:

• Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
• Sprinkle blueberries evenly over bread.
• Microwave cream cheese in bowl for 2 minutes.
• Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
• Spread over blueberries.
• Cut French bread into 10-1 inch thick slices, place over cream cheese.
• Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
• Let set before slicing.
• Sift powdered sugar over before serving.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

BLUEBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Spray a 9×13 pan with cooking spray and preheat your oven to 350 degrees.
• In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg.
• Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
• Pour half of the bread and egg mixture into the pan, top with half of the cream cheese and blueberries.
• Pour over the remaining bread mixture then top with remaining cream cheese and blueberries.
• In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix.
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
• Cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.

CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES

Steps:

• Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
• Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
• Cut French bread into ten 1-inch thick slices and place on top.
• Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.

BLUEBERRY CREAM CHEESE FRENCH TOAST

Steps:

• In a blender mix the cream cheese, sugar, berries, and extract.
• In a deep dish mix the eggs, milk, and nutmeg.
• Spread the cream cheese mixture between two slices of bread as if making a sandwich. Place the sandwich in the egg mixture and let it soak for a couple of minutes and then reapeat on the other side.
• Cook on a hot griddle as for French toast. The temperature should be slightly lower than normal to allow the heat to penetrate the filling.
• Serve with fresh berries and a dollop of cream cheese filling on top of toast.

BLUEBERRY CREAM CHEESE FRENCH TOAST BAKE

Steps:

• Preparation:.
• Thoroughly grease a 13x9x2 inch pan with non-stick cooking spray (I use a disposable foil pan).
• Slice then cut the bread into cubes, about 1 inch in size.
• Spread half of the cubes into the prepared baking pan.
• In a medium sized mixing bowl, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth (I use a whisk attachment).
• Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined.
• Drop spoonfuls of cream cheese mixture on top of the bread.
• Layer the remaining bread cubes on top of cream cheese.
• In a medium sized mixing bowl, whisk the eggs and the remaining "French Toast" ingredients until thoroughly combined and smooth (no lumps of sugar).
• Pour over the bread cubes until all sides of the cubes are coated.
• Cover the pan tightly with plastic wrap and refrigerate overnight.
• [The next day].
• Preheat oven to 350°F (177°C).
• Prepare the topping:.
• Whisk the brown sugar, flour, and cinnamon together in a medium bowl.
• Cut in the cubed (cold!) butter using two forks.
• Sprinkle the topping over the soaked bread.
• Bake uncovered for 50 minutes or until golden brown on top.
• Serve with your favorite syrup (I use Mrs. Butterworth's Sugar Free syrup) and enjoy!