2 cups
skim milk
3
eggs, lightly beaten
12
slices wheat or whole-grain bread, cut in halves (not diagonally)
2
tablespoons margarine, melted (divided)
½
cup powdered sugar (divided)
2
cups fresh or frozen raspberries or other ripe fruit (divided)
1
teaspoon ground cinnamon
Preheat oven to 400 degrees. Lightly coat a 9-by-9-inch glass baking dish with nonstick cooking spray.
In a small bowl, combine milk and eggs; lightly beat with a fork until blended. Dip bread halves in egg mixture to coat well. Layer about one-third of slices in bottom of baking dish.
Lightly drizzle one-third of margarine over bread. Sprinkle 2½ tablespoons of sugar on top, and cover with half the raspberries or other fruit. Repeat with another layer of bread (pattern differently from bottom layer) and top with one-third layer of margarine, 2½ tablespoons of sugar and remaining fruit. Cover with remaining bread, margarine and sugar. Sprinkle with cinnamon. Cover and bake for 25 minutes; uncover and bake for an additional 10 to 15 minutes. Makes 6 to 8 servings.
Per
serving:
Calories:
264 (25% from fat)
Total
fat: 7 grams
Saturated
fat: 2 grams
Cholesterol:
92 m
Sodium:
326 mg
Carbohydrate:
39 grams
Fiber:
4 grams