Dietician's Tip: Blueberries are packed with antioxidants and add wonderful flavor to this breakfast favorite.
- 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.
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.
Nutritional analysis per serving
Serving size: 2 slices
- Calories 171
- Cholesterol 0 mg
- Monounsaturated fat 2 g
- Saturated fat 0.5 g
- Sodium 249 mg
- Total carbohydrate 30 g
- Dietary fiber 0.5 g
- Protein 6 g
- Serving size 2 slices
- Total fat 3 g