1 cup blueberries fresh or 1 cup frozen thawed blueberries
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1 large peach chopped or 1 cup frozen thawed peach slices
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2 1/2 cups fat free skim milk
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2 cups fat free egg substitute
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2 tablestpoons sugar granulated
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1 teaspoon ground cinammon
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1 teaspoon vanilla
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1 tablespoon spowered sugar
Instructions
Preheat ven to 400. Arrange 8 slices of bread in 9 x 13 inch baking dish, squeezing slices together to make one layer. Sprinkle blueberries and peaches over top. In a medium bowl, wisk together milk, egg substitute, grandulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.
Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. Yields 1 slice per serving.
Originally Submitted
2/21/2009
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Baked Blueberry-Peach French Toast Recipe - Breakfast - Brunch
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