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Coat a 9x9" baking dish with cooking spray.
8 slices multigrain bread, cut into 1" cubes
2 cups 2% milk
3/4 cup peach all-fruit preserves
2 tsp. vanilla extract
3/4 tsp. ground cinnamon
1/8 tsp. salt
5 large eggs
8 servings
Add the bread to the prepared baking dish.
In a large saucepan, mix the milk, preserves, vanilla, cinnamon, and salt.
Cook over medium heat, stirring occasionally, until steaming.
Place the eggs in a large bowl and whisk to combine.
Whisk in about 1/2 cup of the milk mixture until smooth.
Then whisk in the remaining milk mixture.
Pour evenly over the bread, saturating the cubes.
Cover with foil and let stand for 30 minutes.
Preheat the oven to 350F.
Remove the foil from the baking dish and bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.
Cool on a rack for 15 minutes.
Serve warm or at room temperature.
8 slices multigrain bread, cut into 1" cubes
2 cups 2% milk
3/4 cup peach all-fruit preserves
2 tsp. vanilla extract
3/4 tsp. ground cinnamon
1/8 tsp. salt
5 large eggs
8 servings
Add the bread to the prepared baking dish.
In a large saucepan, mix the milk, preserves, vanilla, cinnamon, and salt.
Cook over medium heat, stirring occasionally, until steaming.
Place the eggs in a large bowl and whisk to combine.
Whisk in about 1/2 cup of the milk mixture until smooth.
Then whisk in the remaining milk mixture.
Pour evenly over the bread, saturating the cubes.
Cover with foil and let stand for 30 minutes.
Preheat the oven to 350F.
Remove the foil from the baking dish and bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.
Cool on a rack for 15 minutes.
Serve warm or at room temperature.
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