By Mayo Clinic Staff

Number of servings

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

  • Total carbohydrate 25 g
  • Dietary fiber 1 g
  • Sodium 259 mg
  • Saturated fat 0.5 g
  • Total fat 3 g
  • Cholesterol 0 mg
  • Protein 5 g
  • Monounsaturated fat 1.5 g
  • Calories 146

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 Bookstore.

May 06, 2009