Baked Blueberry French Toast

This recipe comes from the Mayo Clinic as part of their weight management program.  In the middle of making this, I discovered that I should have started making it last night!  The recipe recommends allowing the bread to soak at least 8 hours, but I let it soak 20 minutes and it turned out just fine. Perfect brunch to get our Saturday started!  I did cut the recipe in half for just 2 of us.

Night before breakfast:
8-10 slices of french baguette or sourdough bread
4 egg whites
1 cup soy milk (I used almond milk)
1/4 tsp nutmeg
1 tsp vanilla
1 tbsp brown sugar

1. Spray a 9 inch square baking pan or lasagna pan with cooking spray, lay out bread in a single layer
2. Whisk together remaining ingredients until frothy and well combined.
3. Pour egg mixture over bread, cover and refrigerate until bread has soaked up the liquid.

Morning of breakfast:
3/4 C fresh blueberries, whole or chopped
3 tbsp brown sugar
1 tbsp canola oil (if you're not worried about calories, use melted butter)
1/4 C chopped walnuts or pecans

1. Pre-heat oven to 400 degrees.
2. Sprinkle blueberries over bread.
3. Combine brown sugar, nuts and oil, sprinkle over bread and berries.
4. Bake until golden brown and blueberry juice begins to bubble, about 20 minutes.

You can sprinkle a little powdered sugar for appearances although I'm sure that makes it a lot less diet friendly!