Makes 9 servings in an 8×8 inch pan (or 15 servings in a 9×13 inch pan). The beauty of this type of recipe, is that it’s not precision cooking. You can add more eggs, more cinnamon, use different sized pans – it’s all good! If your bread is larger (such as a bolle), cut slices in half. The heartier the bread the better. Use a good quality bread (not packaged sliced bread) for this recipe.
Course brunch
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
5largeeggs
4ounceslow fat milk
1/2teaspooncinnamon
1/2teaspoonsugar
1/4teaspoonpure vanilla extract
9sliceswhole grain breadUse a good hearty bread, sliced about 1/2 inch. You can also use a pumpkin seed bread or a whole grain bread with raisins.
Instructions
Grease an 8x8 glass baking dish with butter, or vegetable oil spray
Mix eggs, milk, spice, sugar, and vanilla extract. Beat well.
Place bread slices into baking dish, covering bottom (overlapping if needed).
Pour egg mixture over bread, coating it all (add more milk if needed. You can also sprinkle with nutmeg). Refrigerate overnight.
The following morning – Bake in a 350 degree oven, for 30 minutes or until golden brown.
Cut into squares. Sprinkle with powdered sugar if desired, or serve with maple syrup and fruit.