French toast with blueberry sauce

Total Time:   20 min   Prep: 7 min  Cook:  13 min  Serves: 2
Difficulty: Easy

French toast is breakfast comfort food at its finest, and this version is even more invitingly light and fluffy than usual since it relies on egg whites to form the bread’s coating, replacing the usual, heavier yolks. This recipe calls for frozen berries but you can certainly use fresh ones when they’re in season. Be sure to warm the berry sauce before spooning it across the hot toast. French toast just isn’t as tasty once it’s cooled. The warmed sauce is also delicious made with sliced fresh peaches and preserves. Another great substitution requiring minimal effort is swapping the vanilla extract for almond extract and finishing your platter of berry-topped toast with a sprinkle of toasted sliced almonds.


Unsweetened Frozen blueberries

1 cup(s)



2 Tbsp, blueberry-variety

Fat free skim milk

⅓ cup(s)



1 Large


Egg white(s)

2 large




Vanilla extract

¼ tsp


Table salt



Cooking spray

1 spray(s)


Reduced-calorie bread

4 slice(s)



1. In a small pot, combine frozen blueberries and preserves. Cook over low heat, stirring occasionally, until berries thaw and become warm, about 3 to 5 minutes; remove from heat and cover to keep warm.

2. In a wide, shallow bowl, beat together milk, egg, egg whites, vanilla and salt.

3. Coat a large nonstick skillet with cooking spray; heat over medium heat. Dip bread, one piece at a time, into egg mixture; turn to coat both sides. Cook bread in a single layer, flipping once, until golden brown, about 2 minutes per side. Yields 2 pieces French toast and about 1/2 cup sauce per serving.