Mayo Clinic Health Library

Recipe: Baked blueberry French toast

Updated: 05-06-2009


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.

Nutritional Analysis per serving
  • Calories: 146
  • Total carbohydrate: 25 g
  • Cholesterol: 0 mg
  • Dietary fiber: 1 g
  • Monounsaturated fat: 1.5 g
  • Protein: 5 g
  • Saturated fat: 0.5 g
  • Sodium: 259 mg
  • Total fat: 3 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings