Photo of Baked blueberry-peach French toast by WW

Baked blueberry-peach French toast

Total Time
42 min
12 min
30 min
We feature some of summer's finest fruit in this stuffed French toast recipe, from fresh blueberries to peaches. The calories are reduced thanks to using fat-free skim milk and liquid egg substitute to flavor the wheat bread. If you can't find great fresh blueberries and peaches, you can use frozen (just be sure to thaw them first before proceeding). For convenience sake, feel free to prepare this recipe in advance. Simply cover it with plastic wrap and refrigerate it up to 24 hours. When you’re ready to cook it, replace the plastic wrap with aluminum foil and then bake as directed.


Reduced-calorie whole wheat bread

16 slice(s)


1 cup(s), fresh, or 1 cup frozen, thawed blueberries


1 large, chopped or 1 cup frozen, thawed peach slices

Fat free skim milk

2½ cup(s)

Liquid egg substitute

2 cup(s)


2 Tbsp, granulated

Ground cinnamon

1 tsp

Vanilla extract

1 tsp

Powdered sugar (confectioner's)

1 Tbsp


  1. Preheat oven to 400ºF.
  2. Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle blueberries and peaches over top.
  3. In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.
  4. Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. Yields 1 slice per serving.