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Blueberry French Toast
Ingredients:
- 12 slices day-old white bread, crust removed
- 2 packages (8oz) cream cheese, softened
- 1 cup fresh or frozen blueberries
- 12 eggs
- ¼ cup non-dairy creamer (liquid)
- 1/3 cup maple syrup
Sauce:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon unsalted butter
Instructions:
Cut bread into one inch cubes; place half in 13x9x2 inch baking dish. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add non-dairy creamer and syrup, add softened cream cheese into eggs and mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 20-30 minutes more or until golden brown and the center is set.
In a saucepan, combine sugar and corn starch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French Toast.
Servings = 8
Nutrient Information:
| Calories |
595.6 kcall |
| Protein | 16.6 g |
| Carbohydrate | 62.5 g |
| Total Fat | 9 g |
| Saturated Fat | 15.2 g |
| Cholesterol | 382.6 mg |
| Dietary Fiber | 1 g |
| Calcium | 166.2 mg |
| Phosphorus | 174.1 mg |
| Potassium | 181 mg |
| Sodium | 503.6 mg |
Kidney Options is supported by
Fresenius Medical Care
North America