Cooking Directions

• Beat the egg substitute, milk and vanilla extract in a 2-quart shallow baking dish with a fork or whisk. Add the bread slices and turn to coat. Let stand for 5 minutes.
• Spray a 12-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the bread slices and cook until they're lightly browned on both sides.
• Place 1 toast onto a plate. Top with half the banana and another toast. Sprinkle with 1 teaspoon cinnamon-sugar and 1/2 cup blueberries. Repeat with the remaining ingredients. Serve with the syrup.

Ingredients

• 0.5 cup cholesterol-free egg substitute
• 0.5 cup non fat milk
• 0.25 teaspoon vanilla extract
• 4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
• 1 medium banana, sliced
• 2 teaspoons cinnamon sugar
• 0.5 pint fresh blueberries(about 1 cup)
• 0.5 cup maple-flavored syrup