| | Directions | | Preheat oven to 400°. Arrange 8 slices of bread in bottom of a 9x13 inch baking dish, squishing slices together to make one layer. Sprinkle blueberries and peaches over top. In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread. Using spatula, press top layer of bread slices down to saturate with milk mixture. Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. |
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| Ingredients | | - |  | 16 slices light whole wheat bread |
| - | | 1 cup blueberries, fresh or frozen (thawed if frozen) |
| - | | 1 peach, chopped or 1 cup frozen peach slices (thawed if frozen) (large) |
| - | | 2 1/2 cups fat-free skim milk |
| - | | 2 cups fat-free egg substitute |
| - | | 2 tablespoons sugar, granulated |
| - | | 1 teaspoon ground cinnamon |
| - | | 1 teaspoon vanilla extract |
| - | | 1 tablespoon Powdered Sugar |
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