Ingredients
| Non-stick cooking spray | | 2 cups | skim milk | | 3 | whole eggs, lightly beaten | | 12 slices | wheat or | | whole-grain bread, cut in halves (not diagonally) | | 2 tbsp. | margarine, melted, divided | | 1/2 cup | confectioners' sugar, divided | | 2 cups | fresh or | | frozen raspberries, divided | | 1 tsp. | cinnamon |
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Instructions
Preheat oven to 400°F. Lightly coat a 9x9-inch glass baking dish with cooking spray.
In a small bowl combine milk and eggs; lightly beat with a fork until blended. Dip bread halves in egg mixture to coat well. Layer approximately 1/3 of slices in bottom of baking dish. Lightly drizzle 1/3 of margarine over bread. Sprinkle 2-1/2 tbsp. sugar on top and cover with half the raspberries or other fruit. Repeat with another layer of bread (pattern differently from bottom layer) and top with 1/3 of margarine, 2-1/2 tbsp. sugar and remaining fruit. Cover with remaining bread, margarine and sugar. Sprinkle with cinnamon.
Cover and bake for 25 minutes; uncover and bake for an additional 10 to 15 minutes.
Author's Comments
Nutritional information per serving: 264 calories, 7 grams fat, 92 mg. cholesterol, 326 mg. sodium.
Serving suggestions: It can be the main morning event or part of a big brunch lineup. Serve it with more raspberries or whatever ripe fruit you have on hand, with yogurt or even heavy cream on the side.
For a lighter version, replace the eggs with an equal amount of egg substitute.
The casserole comes out dense and creamy -- almost like bread pudding.
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