Ingredients
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3 ounces mascarpone cheese or 3 ounces cream cheese
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1/2 teaspoon vanilla extract
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1/2 teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)
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4 -5 ounces fresh blueberries
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4 slices challah (or your favorite)
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1 tablespoon whole wheat flour
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1 pinch salt
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2 eggs
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1/2 cup low-fat milk (any will work) or 1/2 cup whole milk (any will work)
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1/2 teaspoon cinnamon
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1/2 teaspoon almond extract
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1 teaspoon Splenda Sugar Blend for Baking (regular sugar equals twice the amount)
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1/2 tablespoon Splenda brown sugar blend (regular brown sugar 1 tablespoon)
Instructions
- Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
- Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
- Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
- Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
- Place on counter at room temperature in morning.
- Preheat oven to 350 degrees.
- Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
- Bake for 25-35 minutes.
- Enjoy topped with whipped cream.
- Optional toppings of syrup, and or yogurt.
- Garnish:
- cinnamon and sugar.
- fresh blueberries.