BLUEBERRY FRENCH TOAST DIABETIC FRIENDLY
From spinach1948 14 years ago
- 40 minutes to make
- Serves 8
Assemble this the night befoer and bake it in the morning. I have modified the original recipe to a diabetic friendly one. The original was posted in the Taste of Home magazine in 1996 phot included.
Ingredients
- Ingredients: shopping list
- 12 slices of day-old light Wheat bread or day-old French bread( 1-inch thick ) shopping list
- Egg beaters equivalent of 5 eggs or 5 eggs shopping list
- 2 ½ cups 1% milk shopping list
- 1 cup twins brown sugar substitute divided or regular packed brown sugar divided shopping list
- 1 tsp. vanilla extract shopping list
- ½ tsp. ground nutmeg shopping list
- 1 cup margarine melted or butter shopping list
- 2 cups fresh or frozen blueberries shopping list
- Sauce: shopping list
- 1 cup sugar substitute or sugar shopping list
- 2 Tbs. cornstarch shopping list
- 1 cup water shopping list
- 1 cup fresh or frozen blueberries shopping list
- 1 Tbs. margarine or butter shopping list
How to make it
- Arrange bread in a 13-inch x 9-inch baking dish sprayed with non-stick cooking spray. In a large bowl combine the egg substitute, milk, ¾ cup twins brown sugar substitute, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine margarine and remaining twins brown sugar; drizzle over the top.
- Bake, un-covered, at 400 for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
- Sauce: In a sauce pan, combine sugar substitute and cornstarch; 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 burst. Stir in margarine until melted. Serve over French toast.
- Note: This recipe is a modified vairation of the original. I modified it to be a diabetic friendly one.
Sliced
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The Rating
Reviewed by 3 people-
HI there Spinach!:) How are ya? Thanks so much for this recipe, I gotta seriously keep track of what goes 'in' ! I still cook for my friends and family, but it is hard sometimes when you see them mowin' down on stuff I'll get over this I suppose! I...more
snowcat17
in Milwaukee loved it
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Great post Ed! Will make this soon - sounds wonderful!
Valerie
valinkenmore
in Malott loved it
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Very good
hungrybear
in Miner loved it
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