Baked Blueberry French Toast

Try this great recipe from the Staff at the Mayo Clinic:

Serves 9
Ingredients:
12-inch French or sourdough baguette
4 egg whites
1 cup fat-free soy milk
¼ teaspoon nutmeg
1 teaspoon vanilla
4 tablespoons brown sugar, divided
¾ cup blueberries, coarsely chopped
1 tablespoon canola oil
¼ cup chopped pecans, toasted (optional; not included in the nutritional analysis)

Directions:
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 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