1 cup low fat 1% milk
6 eggs
2 cups free plain yogurt
3 tbs. honey
1 1/2 tsp. vanilla
1/4 tsp. salt
1 loaf whole wheat bread, sliced
1 1/2 cups cranberry sauce, homemade or canned (make sure it has whole berries)
1/2 cup raisins
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbs. confectioner's sugar
Directions
In mixing bowl whisk together milk, eggs, yogurt, honey, vanilla, and salt and set aside. Trim crust off of 8 slices of bread and set aside. Cut crust and remaining bread into 1" cubes. In a separate bowl combine 1" bread cubes, cranberry sauce, raisins, cinnamon, and nutmeg.
Coat 9x13 pan with cooking spray. Cover pan with cubed bread mixture. Top with whole slices of bread. Whisk yogurt mixture again to combine and pour evenly over bread. Press down with clean hands or wooden spoon. Cover with parchment paper or foil. Refrigerate for 8 hours or overnight.
Pre-heat oven to 350°F. Bake for 40 minutes covered. Uncover and bake until puffy about 15 minutes. Dust with confectioner's sugar.
Yields
8 Servings
Nutrition Facts
Calories 330; Calories from Fat 50; Total Fat 6g; Saturated Fat 1.5g; Cholesterol 140mg; Sodium 440mg; Total Carbohydrate 62g; Dietary Fiber 6g; Sugars 33g; Protein 17g; Vitamin A 4%; Vitamin C 2%; Calcium 25%; Iron 10%
