Lighter Blueberry French Toast Recipe
Lighter Blueberry French Toast Recipe photo by Taste of Home

Lighter Blueberry French Toast Recipe

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The original recipe for this French toast called for heavy cream and whole eggs, but Nancy Argo of Uniontown, Ohio joined with our Test Kitchen to lighten it up and still keep the delicious taste.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 1/2 cup sugar
  • 2-1/2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 cup water
  • 4 cups fresh or frozen blueberries
  • 1 cup egg substitute
  • 1 cup fat-free milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 12 slices French bread (1 inch thick)

Nutritional Facts

2 each: 285 calories, 2g fat (trace saturated fat), 1mg cholesterol, 575mg sodium, 58g carbohydrate (29g sugars, 4g fiber), 10g protein


  1. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice; stir in water until smooth. Add blueberries; mix well. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  2. In a large bowl, beat the egg substitute, milk, vanilla and salt. Dip each slice of bread into egg mixture; arrange slices over berries.
  3. Bake at 400° for 20-25 minutes or until toast is golden brown and blueberries are bubbly. Yield: 6 servings.
Originally published as Blueberry French Toast in Healthy Cooking June/July 2008, p14

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Reviewed Aug. 28, 2012

"Yum! Got rave reviews!

~ Theresa"

Reviewed Jul. 7, 2012

"This was so good! I made the sauce in a separate pan-same ingredients just cooked it on the stove. Same with the french toast. I was concerned about sogginess, plus I have one child that dislikes blueberries so this gave her an opportunity to eat the french toast with syrup. I also used 4 eggs in place of the egg substitute and about half the amount of blueberries. So delicious!"

Reviewed May. 22, 2011

"This was fantastic and I'm not a french toast fan (there's something about soggy bread that turns me off). We store our bread in the freezer and I did not thaw the loaf before using it. I think that helped it be a little less soggy. I had some extra pieces of bread that would not fit in the pan, so I cooked them on the stovetop and reserved some of the blueberry syrup from the pan for leftovers tomorrow."

Reviewed Oct. 21, 2010

"wow says it all"

Reviewed Jun. 20, 2010

"This was easy and delicious. I made it for Father's Day and it was a big hit with everyone. I used blackberries instead of blueberries because I had some in the freezer and they were very good."

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