We had a sleepover last night in our household after a night out on the town. I had to work early so I wanted to make sure my family had something to eat when they woke up! This recipe was adapted from one of my cookbooks and the original can be found on FN website.

This is so easy and the bonus is I used leftover heels of bread (about 8 ounces or 8 slices). I freeze them as I get to the end of the loaf and either use them for bread crumbs or breakfast casseroles.

Makes 8 servings !

Ingredients:
2 cups of egg substitute
4 whole eggs
2 cups of skim milk (or if you want to lighten up the calories even more use unsweetened vanilla almond milk)
8 heels of light wheat bread (35 calories a slice) (toasted and cut into 1 inch cubes)
1/3 cup maple syrup
2 cups of blackberries (or your favorite berry)
2 TB raw sugar
1/4 cup roasted slivered almonds
1 tsp vanilla extract
1 tsp ground cinnamon (plus some for sprinkling about another 1/2 tsp)

You will need a 9 by 13 baking dish for this recipe.

Directions:
1. Scatter the toasted bread cubes evenly along the bottom of the pan.

Set aside.

2. In a large bowl whisk milk, eggs, egg substitute, vanilla, syrup, and cinnamon.

3. Once combined pour liquid evenly over the bread cubes and dust with additional cinnamon for good measure.

4. Spread berries evenly over the bread.

5. Repeat scatter placement and sprinkle with almonds and top with light dusting of raw sugar.

6. Cover with foil and let set over night or for at least 8 hours in refrigerator.

7. Remove from refrigerator and uncover bake for 50 to 60 minutes.

Enjoy!