Baked Blueberry French Toast

Serves 9
Ingredients
12-inch French or sourdough baguette 4 tablespoons brown sugar, divided
4 egg whites 3/4 cup blueberries, coarsely chopped
1 cup fat-free soy milk 1 tablespoon canola oil
1/4 teaspoon nutmeg 1/4 cup chopped pecans, toasted
1 teaspoon vanilla  (optional; not included in 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. Preheat 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 146 Cholesterol 0 mg Protein 5 g
Sodium 259 mg Carbohydrate 25 g Fiber 1 g
Total fat 3 g Potassium 79 mg Saturated fat 0.5 g
Calcium 65 mg Monounsaturated fat 1.5 g    
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