French Toast with Blueberry Sauce

PersonalPoints™

per serving

Total Time: 20 min

Prep: 7 min

Cook: 13 min

Serves: 2

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.

Ingredients:

1 cup unsweetened frozen blueberries
2 tbsp preserves, blueberry-variety
⅓ cup fat-free skim milk
1 large egg
2 large egg whites
¼ tsp vanilla extract
⅛ tsp table salt
1 spray cooking spray
4 slices reduced-calorie bread

Instructions

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.
In a wide, shallow bowl, beat together milk, egg, egg whites, vanilla, and salt.
Coat a large nonstick skillet with cooking spray; heat over medium heat. Dip bread, one piece at a time, into the 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 of French toast and about 1/2 cup of sauce per serving.

Notes

You can swap the almond extract for the vanilla extract and sprinkle the finished dish with sliced almonds if desired.