Easy Blueberry French Toast Pudding

I have a massive sweet tooth in the morning, so I altered a baked french toast recipe to be healthier! Several people have said it sounded good, so I wanted to share. Let me know how you like it! It's delicious warm from the oven with a cup of black coffee.

Blueberry French Toast Pudding:

1 whole-wheat baguette (8 oz.), cut into 1-inch cubes
2 cups (1 pint) liquid egg whites

2 cups skim milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon nutmeg (optional)
1/3 cup sugar free maple syrup

1-2 cups blueberries or blackberries
2 Tablespoons dark brown sugar or turbinado sugar

Spray a 9x13 baking pan or bundt pan with non-stick cooking spray. Arrange the bread evenly in the pan. Whisk together the liquid egg whites, milk, vanilla, cinnamon, nutmeg, and syrup. Pour the egg mixture over the bread in the pan as evenly as you can. Scatter the blueberries/blackberries evenly on top and sprinkle with sugar. Cover and refrigerate overnight.

Preheat the oven to 350°F. Uncover the baking pan and bake for 40-50 minutes.

Serves 8.

Per serving: Calories 145; Total Fat 0g; Protein 15g; Carb 10g; Sugar 5g; Sodium 234 mg