Fueling With Food

Overnight Cinnamon Raisin Bake

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.

CourseMain Dish

Servings

Ingredients

1loaf cinnamon raisin bread(I like Udi’s because it’s high in fibre)
6large eggs
3/4cup milkdairy, almond or soy
3/4cup sweetened coconut milk
1/2tbsp vanilla
1/2tbsp cinnamon
butter or margarine to coat
4cups fruitchopped
1/2cup vanilla greek yogurt

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.