Baked blueberry French toast

Serves 9

Ingredients 12-inch French or sourdough baguette 4 egg whites 1 cup fat-free soy milk ¼ teaspoon nutmeg 1 teaspoon vanilla 4 tablespoons brown sugar, divided ¾ cup blueberries, coarsely chopped 1 tablespoon canola oil ¼ cup chopped pecans, toasted (optional; not included in the nutritional analysis)

Nutritional analysis per serving Calories 146 Total fat 3 g   Saturated fat 0.5 g   Monounsaturated fat 1.5 g Cholesterol 0 mg Sodium 259 mg Total carbohydrate 25 g Dietary fiber 1 g Protein 5 g

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.

Source: This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.

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May 6, 2009