Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: oyler@magicnet.net (oyler) Date: Tue, 25 Jun 1996 16:59:46 -0400 For the cook who requested low-fat breakfast items, here is on that is truly excellent. I adapted it from a recent recipe printed in Taste of Home magazine. I have included both the original and the lower-fat version. Cut bread into 1 inch cubes...place have in a greased 13x9x2 in baking dish. Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix eggs, milk and honey. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bade at 350 for 30 minutes. Uncover; bake 30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch, add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in bluberries, reduce heat. Simmer for 10 minutes or until berries have burst. serve over french toast. 8 servings (I find this recipe is better if you let the french toast cool for about 30 minutes before serving with the hot blueberry sauce) Digest eat-lf.v096.n080 From the EAT-LF recipe list. Downloaded from G Internet, G Internet.
