2 large eggs
1/4 c. skim milk
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
8 slices bread

Beat well first 5 ingredients. Heat nonstick skillet over medium heat. Dip 4 slices bread in mixture, coating both sides. Cook in skillet until golden brown, turning once, about 1 to 2 minutes per side. Transfer cooked slices to plate; keep warm in oven. Cook remaining slices.

Blueberry Sauce:

2 c. fresh blueberries
1/3 c. sugar
1 tbsp. fresh lemon juice
1/4 tsp. salt
1 tsp. vanilla extract

Crush blueberries. Mix all ingredients; place in saucepan. Bring to boil for 1 minute. Serve over French toast.