This recipe was created by fellow dietitian Stephanie Clairmont, for Udi's Gluten free. It's a healthy, yet tasty breakfast the whole family will enjoy. With a little bit of prep the night before, this dish will make for a very easy breakfast the next morning.
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| 10 |
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This recipe was created by fellow dietitian Stephanie Clairmont, for Udi's Gluten free. It's a healthy, yet tasty breakfast the whole family will enjoy. With a little bit of prep the night before, this dish will make for a very easy breakfast the next morning.
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Ingredients
- 1 loaf cinnamon raisin bread (I like Udi's because it's high in fibre)
- 6 large eggs
- 3/4 cup milk dairy, almond or soy
- 3/4 cup sweetened coconut milk
- 1/2 tbsp vanilla
- 1/2 tbsp cinnamon
- butter or margarine to coat
- 4 cups fruit chopped
- 1/2 cup vanilla greek yogurt
Servings:
Instructions
- Cut each slice of bread into 12 pieces and set aside. In a large bowl, whisk together the eggs, milk, coconut milk, cinnamon, and vanilla.
- Coat the bottom of an 8 x 12 inch large casserole dish or for an extra crispy bake a 10 x 15 inch high-rimmed baking sheet with a little butter or margarine. Make a single layer of the bread pieces. Pour egg mixture over bread. Cover with plastic wrap and refrigerate overnight.
- In the morning, preheat the oven to 350°F (180°C). Remove the plastic wrap and bake for about 30 minutes or until the tops of the bread are golden brown and a knife inserted in the center comes out clean. Cut into squares and serve with seasonal fruit, a dollop of Greek yogurt, and a little sprinkle of icing sugar or maple syrup.
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