8 thick slices crusty white bread
1 package (8 ounces) nonfat cream cheese, softened
4 thin slices reduced-sodium lean ham
1 cup refrigerated egg substitute
1/4 cup skim milk
2 cups fresh or frozen, thawed blueberries
Spread 4 slices of bread evenly with cream cheese. Top each with a slice of ham. Top with remaining bread slices. Cut each sandwich in half diagonally.
In a shallow glass dish, lightly beat together egg substitute and milk. Dip each sandwich half into egg mixture, turning to coat.
Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Cook 4 sandwich halves, turning once, until golden brown on both sides, about 5 minutes. Place French toast on a plate; cover with foil and keep warm. Repeat with more cooking spray and remaining sandwich halves.
Arrange French toast on individual serving plates. Sprinkle blueberries evenly over top. Serve immediately.