Bruce Weinstein & Mark Scarbrough
Used by permission. (c) Eating Well, Inc.
|3 cups nonfat milk||1 cup chopped dried apples, (3 ounces)|
|2 cups pasteurized liquid egg whites, such as Egg Beaters||1/2 cup raisins|
|3 tablespoons honey||1 1/2 teaspoons ground cinnamon|
|1 1/2 teaspoons vanilla extract||1/2 teaspoon ground nutmeg|
|1/4 teaspoon salt||1 tablespoon confectioners' sugar|
|1 1-pound loaf sliced whole-wheat bread|
Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
Preheat oven to 350F.
Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners' sugar and serve.
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