- 1 loaf SARA LEE® Soft & Smooth™ Whole Grain White Bread
- 1 (8 ounce) package Neufchatel cheese, diced
- 1 cup blueberries
- 2 cups liquid egg substitute
- 1 cup fat-free milk
- 1 cup fat free half-and-half
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup blueberries
- 1 tablespoon butter
- Place half of the bread cubes in a lightly greased 9×13 inch baking pan. Sprinkle cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together egg substitute, milk, half-and-half, and maple syrup. Pour egg mixture over bread. Cover pan, and refrigerate overnight.
- The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Cover pan with aluminum foil, and bake in preheated oven for 30 minutes. Uncover pan, and bake for an additional 30 minutes, until golden brown and center is set.
- Meanwhile, prepare the blueberry sauce. In a saucepan, combine sugar, cornstarch, and water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries, and reduce heat to medium-low. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter, and serve the sauce over squares of strata.