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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A friend brought this recipe to a brunch event and we all gobbled it down. It comes from an issue of Cooking Light magazine. It is a perfect addition to any breakfast/brunch. Ingredients:
2 cups frozen blueberries |
1 1/2 cups frozen blackberries |
1 1/2 cups frozen raspberries |
3/4 cup sugar |
1 tablespoon cornstarch |
1 teaspoon cinnamon |
1 cup nonfat milk |
1 teaspoon vanilla extract |
4 large egg whites, lightly beaten |
1 large egg, lightly beaten |
1 (8 ounce) french bread (cut into 1 inch slices) |
1 tablespoon sugar |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first six ingredients in a 13 by 9 baking dish coated with cooking spray.
3. Combine milk, vanilla, egg whites, and egg in shallow bowl.
4. Stir well with a whisk.
5. Add bread, turning bread to coat.
6. Arrange bread in a single layer on top of berries.
7. Sprinkle evenly with 1 T. sugar.
8. Bake at 350 degrees uncovered for 30 minutes or until golden brown and bubbly.
9. Sprinkle with powdered sugar.
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