2 cups skim milk1½ cups egg substitute1 teaspoon ground cinnamon2 teaspoons vanilla extract12 slices bread¾ cup blueberries2 tablespoons powdered sugarPreheat oven to 400 degrees.Whisk milk, egg substitute, ground cinnamon and vanilla in bowl. Dip a bread slice into bowl and flip to coat each side before placing in greased bake pan. Repeat with 5 pieces and arrange in bottom of baking dish. When first layer is complete, spread blueberries over bread evenly. With remaining 6 pieces, continue to dip bread in mixture, coating both sides and place on top of blueberries.Cover dish with aluminum foil and bake in preheated oven 20 minutes. Uncover dish and bake until top is golden brown.After baking, sprinkle with powdered sugar and slice into 6 servings.Author calls for egg substitute throughout her book to make recipes lower in cholesterol, but whole eggs, slightly beaten, can be used instead.