Baked blueberry French toast

Ingredients

• 12 inch French or sourdough baguette (cut into 10 1-inch-thick slices)
• 4 egg whites
• 1 cup fat-free soy milk
• 0.25 tsp nutmeg
• 1 tsp vanilla
• 0.75 cup blueberries (coarsely chopped)
• 4 tbsp brown sugar (divided)
• 1 tbsp canola oil
• 0.25 cup chopped pecans (toasted; optional)

Steps

1. 1

   Spray a 9-inch square baking dish with cooking spray.

2. 2

   Cut 10 1-inch-thick slices from the French or sourdough baguette. Arrange the slices in the prepared baking dish.

3. 3

   In a large bowl, whisk the 4 egg whites until they are frothy.

4. 4

   Whisk in the soy milk, nutmeg, vanilla, and 2 tablespoons of the brown sugar to complete the custard.

5. 5

   Pour the custard evenly over the bread slices, turning the slices to ensure they are coated evenly.

6. 6

   Cover the pan and chill in the refrigerator for at least 8 hours or overnight, until the liquid is fully absorbed by the bread.

7. 7

   Preheat the oven to 400 degrees F (200 degrees C).

8. 8

   Drop the coarsely chopped blueberries evenly over the soaked bread.

9. 9

   In a small bowl, stir together the remaining 2 tablespoons of brown sugar and the canola oil. Stir in the toasted pecans if using.

10. 10

    Spoon the sugar and oil mixture evenly over the bread.

11. 11

    Bake, uncovered, for about 20 minutes, until the liquid from the blueberries is bubbling and the toast is set.

Notes

Be sure to leave enough time for the bread to soak up the egg and milk mixture (at least 8 hours). The nutritional analysis provided by the source (270 calories per serving) does not include the optional pecans.

Nutrition per serving

• breakfast
• brunch
• baked
• vegetarian
• low-fat
• high-fiber
• diabetes-friendly