12 slices of bread cut into cubes (Original recipe called for french or Texas toast. I used Sara Lee 45 Calories and Delightful- and I tell you, it delicious, it was).
8-ounce package cream cheese, cut in cubes (I used Philidelphia's Whipped cream cheese because it's fluffier, healthier, and I didn't want to come across huge chunks of cream cheese in my breakfast)
1 cup blueberries (fresh of frozen - doesn't need to be exact. If you love blueberries, pile em on)
4 eggwhites (Okay, the original recipe called for 12 large eggs. I impulsively made this dish and only had eggwhites on hand, and only about 4 rather than 12. But I still think 12 large eggs aren't necessary - they might even make it too moist. But hey
1/3 cup maple syrup
2 cups milk (I used skim because that's what we buy but any would work)
1 cup sugar (organic if you're picky like me)
1 cup water
2 tablespoons cornstarch
1 cup raspberries (original recipe used blueberries here to match the french toast. I like to have more flavor variety - plus I was going for a red, white, and blue breakfast - so I used raspberries).
1 Tablespoon butter