Place 12 slices of bread in a 13x9 baking dish coated with nonstick cooking spray. In a blender, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with remaining bread and egg mixture. Cover and refrigerate overnight.
Remover from the fregrigerator 30 minutes befor baking. Cover and bake at 350F for 30 minutes. Uncover; bake 20-30 minutes longer or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners sugar.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 83 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 24.8mg||8 %|
|Sodium 432.3mg||15 %|
|Potassium 133.5mg||4 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 35.5g|
|Protein 8.1g||12 %|
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Calories per serving: 264
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