Baked blueberry French toast

Dietition's Tip

Blueberries are packed with antioxidants and add wonderful flavor to this breakfast favorite.

Ingredients

  • 12-inch French or sourdough baguette
  • 4 egg whites
  • 1 cup fat-free soy milk
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 4 tablespoons brown sugar, divided
  • 3/4 cup blueberries, coarsely chopped
  • 1 tablespoon canola oil
  • 1/4 cup chopped pecans, toasted (optional; not included in the nutritional analysis)

Directions

Spray a 9-inch square baking dish with cooking spray. Cut 10 1-inch-thick slices from baguette. Arrange in baking dish.

In a large bowl, whisk egg whites until frothy. Then whisk in milk, nutmeg, vanilla and 2 tablespoons brown sugar. Pour evenly over bread, turning slices to coat evenly. Cover pan. Chill at least 8 hours or overnight, until liquid is absorbed by bread.

Heat oven to 400 F. Drop blueberries evenly over bread. In a small bowl, stir together 2 tablespoons brown sugar and oil, and pecans if you wish. Spoon evenly over bread. Bake, uncovered, about 20 minutes, until liquid from blueberries is bubbling.

Serves

Serves 5