Baked blueberry French toast

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.

Serving Information

Serves 5

Nutritional analysis per serving

Calories: 171
Total carbohydrate: 30 g
Cholesterol: 0 mg
Dietary fiber: 0.5 g
Monounsaturated fat: 2 g
Protein: 6 g
Saturated fat: 0.5 g
Serving size: 2 slices
Sodium: 249 mg
Total fat: 3 g

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free): 1/2
Fruits: 1/2
Grains and grain products: 1

Diabetes Meal Plan Choices

Fruits: 1/2
Milk and milk products: 1/2
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fruits: 1
Protein and dairy: 1/2