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Serves 9
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. 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 |
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.
