Baked blueberry French toast
Updated: 2015-06-20
Blueberries are packed with antioxidants and add wonderful flavor to this breakfast favorite.
Serves 5
- 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)
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.
Nutritional analysis per serving
Calories: 171
Total carbohydrate: 30 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 6 g
Saturated fat:
Serving size: 2 slices
Sodium:
Total fat: 3 g