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Serves 4
2 cups fresh seasonal berries (strawberries, blueberries, raspberries, etc.)
1 tsp. grated orange peel (zest)
2 Tbsp. orange juice
2 Tbsp. honey
6 slices Mrs Baird’s whole wheat bread
1 1/2 cups low-fat milk
2 whole eggs
1/2 cup egg substitute
1/4 cup light brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
Vanilla yogurt and maple syrup for topping
Lightly spray an 8-inch square baking pan with vegetable oil spray. Combine the berries, orange zest, orange juice, and honey in a small bowl, gently stirring with a spoon to mix without crushing the berries. Reserve. Cut each slice of bread diagonally in half and layer the bread slices (cut-side-down) in prepared baking pan, slightly overlapping bread slices. In a medium bowl, whisk together the milk, eggs, egg substitute, vanilla, and cinnamon, until mixture is blended. Pour milk mixture over bread slices and spoon fruit mixture evenly on top. Cover pan with plastic wrap and refrigerate at least 30 minutes or up to 12 hours prior to baking. Bake in a 350°F oven for 50 to 55 minutes, until center is set. Cool slightly before serving. Top with yogurt and maple syrup if desired.
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