Reprints
A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Baked blueberry French toast
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/RE00152
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
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 | Sodium | 259 mg |
| Total fat | 3 g | Total carbohydrate | 25 g |
| Saturated fat | 0.5 g | Dietary fiber | 1 g |
| Monounsaturated fat | 1.5 g | Protein | 5 g |
| Cholesterol | 0 mg |
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.
Find Mayo Clinic on