2 cups skim milk
1 8 oz container of egg substitute
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
8 slices bread, cubed
1 cup fresh or frozen blueberries
1 jar caramel ice cream topping

Blend milk, egg beaters, sugar, vanilla, and cinnamon, and then set aside. Place bread cubes into a lightly grease 8x8 baking dish. Sprinkle with the blueberries. Pour over the egg mixture. Set dish in a pan filled with 1 inch of hot water and bake at 350°F for 1 hour or until set. Serve with warm caramel sauce.