By Mayo Clinic Staff

Dietitian's tip:

Blueberries are packed with antioxidants and add wonderful flavor to this breakfast favorite.

Number of servings

Serves 5


  1. 12-inch French or sourdough baguette
  2. 4 egg whites
  3. 1 cup fat-free soy milk
  4. 1/4 teaspoon nutmeg
  5. 1 teaspoon vanilla
  6. 4 tablespoons brown sugar, divided
  7. 3/4 cup blueberries, coarsely chopped
  8. 1 tablespoon canola oil
  9. 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
  • Total fat 3 g
  • Saturated fat 0.5 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 0 mg
  • Sodium 249 mg
  • Total carbohydrate 30 g
  • Dietary fiber 0.5 g
  • Sugars 10 g
  • Protein 6 g

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.

June 20, 2015