Number of servings : 8-10
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet : | Gluten free
1 loaf Udi’s Cinnamon Raisin Bread (14 slices)
6 large eggs
¾ cup almond, soy or cow’s milk
¾ cup sweetened, carton coconut milk
½ Tbsp.ground cinnamon
½ Tbsp. vanilla
butter or margarine to coat
4 cups fresh or frozen seasonal fruit
½ cup vanilla Greek yogurt
icing sugar or maple syrup
Cut each slice of Udi’s Cinnamon Raisin 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 centre 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.