Baked blueberry French toast (Diabetic)

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)

Method:

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.

Helpful Hints:

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

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