Cinnamon Blueberry Baked French Toast

French Toast:

1/2 loaf crusty sourdough or French bread (9oz)
1 cup egg beaters
1 1/4 cup milk
1/4 cup splenda
1/4 cup brown sugar
1 tablespoons vanilla extract

Topping:
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into piecesWarm pancake syrup, for serving

For the French toast: Spray pan with non-stick spray. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan, sprinkle blueberries in with bread. Whisk together the eggs, milk, splenda, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.



Serving Size: 9

Number of Servings: 9

Recipe submitted by SparkPeople user PURPLEHEARTS78.