| |
|
1 |
|
larg loaf (1 pound) of French Bread,
cut into 1-inch cubes |
| 4 |
eggs |
| 3 |
cups skim milk or 1% lowfat |
| 1 |
tsp vanilla extract |
|
1/2 |
tsp ground cinnamon |
|
1/2 |
cup raisins (or dried cranberries) |
Topping
| 3 |
|
Tbsp margarine |
| 2 |
Tbsp honey or maple syrup |
|
1 |
cup brown sugar |
|
1/2 |
cup lowfat granola or chopped walnuts |
|
The night before:
| 1. |
Children can spray 9 " x 13" baking
dish and scoop in the cubed bread; spread into an even layer |
| 2. |
Children can help break the eggs into
a large bowl and beat them lightly. Children can
add milk, vanilla, cinnamon and raisins (or cranberries)
and mix thoroughly |
| 3. |
Children can pour the milk and egg
mixture over the bread, making certain all the bread is softened.
Cover tightly with plastic wrap and refrigerate
overnight |
For Breakfast:
Preheat oven to 350° F |
| |
In a small pan, melt the margarine,
honey or syrup, and brown sugar. Mix in the granola or nuts.
Drop by spoonfuls over the top of the bread and bake for
30 minutes.
Remove from oven and cool several minutes.
Let children serve themselves. |
|
