Blueberry Pecan French Toast


  • a 12” French or sourdough baguette (fresh, not day-old)
  • 4 organic egg whites
  • 1 cup soy milk
  • 1/4 teaspoon nutmeg, freshly grated if desired
  • 1 teaspoon vanilla
  • 4 tablespoons packed brown sugar, divided
  • 1/4 cup chopped pecans (toasted if desired)
  • 1/2 cup fresh or frozen blueberries, coarsely chopped
  • 1 tablespoon canola oil
  1. Spray a 9” square baking dish with cooking oil.  Cut 9 to10 one-inch slices from the baguette and arrange in the baking dish.
  2. In a large bowl whisk the whites until frothy, then whisk in the milk, nutmeg, vanilla, and 2 tablespoons of the brown sugar.  Pour evenly over bread, turning slices to coat evenly, cover pan, and chill at least 8 hours or overnight, until liquid is absorbed by bread.
  3. Preheat oven to 400°F.  Sprinkle pecans and blueberries evenly over bread.
  4. In a small bowl stir together the remaining 2 tablespoons brown sugar and canola oil.
  5. Spoon sugar mixture evenly over bread and bake about 20 minutes, until liquid from blueberries is bubbling.


Share & Print

0 0 100 0

No Comments

Leave a Reply