Healthy Blueberry CobblerAugust 8, 2015
Pumpkin OatmealOctober 7, 2015
3 cups nonfat milk
2 cups liquid egg whites
3 tablespoons honey
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 lb. loaf sliced whole-wheat bread
1 cup chopped dried apples
½ cup raisins
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
Serving Size: 1 slice, yields 12 servings
Nutrition Facts: 183 Calories | 1g Fat | 1mg Cholesterol | 33g Carbohydrates | 10g Protein | 4g Fiber | 344mg Sodium | 312mg Potassium
1. Preheat oven to 350°F.
2. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
3. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
4. Coat a 9x13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crust less slices evenly on top, trimming to fit. Whisk the milk one more time, and then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
5. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed and browned, about 20 more minutes. Let stand for 10 minutes, serve and enjoy.