Rafed English

Baked Blueberry French Toast

Serves 9


    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. 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.

Share this article

Comments 0

Your comment

Comment description

Latest Post

Most Reviews