Blueberries are packed with nutrients and add great flavor to this breakfast treat.

Spray a 9-inch square baking dish with cooking spray.

Cut 10 1-inch-thick slices from baguette. Arrange in baking dish.

To make the custard:

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.

To make the French toast:

Preheat oven to 400 degrees F.

Drop blueberries evenly over bread..

In a small bowl, stir together 2 tablespoons brown sugar and oil, and pecans if using. Spoon evenly over bread.

Bake, uncovered, about 20 minutes, until liquid from blueberries is bubbling.

• 12-inch French or sourdough baguette
• 4 egg whites
• 1 cup fat-free soy milk
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 3/4 cup blueberries, coarsely chopped
• 4 tablespoons brown sugar, divided
• 1 tablespoon canola oil
• 1/4 cup chopped pecans, toasted (optional; not included in the nutritional analysis)