This make-ahead brunch recipe or weekday supper meal is sure to please. Serve with fresh fruit salad and yogurt to complete the meal.
Makes 12 servings
What you need:
8 slices of whole grain bread, cut into small cubes
½ package (4 oz) light cream cheese, cut into small cubes
2 cups fresh or frozen raspberries
½ cup almonds, slivered or crushed into small pieces
1 cup skim or 1% milk
1 tsp ground cinnamon
Maple syrup for topping
How to prepare:
Grease a 9 x 11-inch baking dish. Scatter the bread pieces in the dish and arrange cream cheese, raspberries and almonds on top.
In a large bowl, whisk together eggs, milk and cinnamon and pour over bread.
Cover with foil and refrigerate overnight or alternatively, bake right away.
Bake covered with foil at 350°F for 30 minutes or until puffy and browned slightly.
Serve with maple syrup.
Fat 10 g
Sodium 189 mg
Carbohydrate 14 g
Fibre 3 g
Protein 11 g