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Preheat oven to 350F.
Coat a 9x9" baking dish with cooking spray.
2 cups 2% milk
1/2 cup liquid egg substitute
1/2 cup maple syrup
1/4 cup oat bran
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
5 cups multigrain bread cubes
4 cups raspberries
1 tbsp. butter, cut into small pieces
1 cup low-fat vanilla yogurt
8 servings
In a large bowl, mix the milk, egg substitute, maple syrup, oat bran, vanilla, and cinnamon.
Add the bread and stir to coat.
Let stant for 10 minutes.
Fold in the raspberries.
Place in the prepared baking dish.
Sprinkle with butter.
Bake for 45 minutes, or until a knife inserted in the center comes out clean.
Cool on a rack for 15 minutes.
Serve warm or cold, topped with the yogurt.
Coat a 9x9" baking dish with cooking spray.
2 cups 2% milk
1/2 cup liquid egg substitute
1/2 cup maple syrup
1/4 cup oat bran
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
5 cups multigrain bread cubes
4 cups raspberries
1 tbsp. butter, cut into small pieces
1 cup low-fat vanilla yogurt
8 servings
In a large bowl, mix the milk, egg substitute, maple syrup, oat bran, vanilla, and cinnamon.
Add the bread and stir to coat.
Let stant for 10 minutes.
Fold in the raspberries.
Place in the prepared baking dish.
Sprinkle with butter.
Bake for 45 minutes, or until a knife inserted in the center comes out clean.
Cool on a rack for 15 minutes.
Serve warm or cold, topped with the yogurt.
