A berry-packed breakfast family pleaser that's made with gluten-free bread, sweetened with maple syrup and scented with nutmeg.
Canola spray oil
6 slices GlutenFree Bakehouse Light White Sandwich Bread, toasted
2 cups mixed berries, such as blueberries and sliced strawberries
1 cup lowfat milk
1/2 cup 365 Everyday Value Organic Maple Syrup
1 tsp grated nutmeg
Preheat oven to 350°F. Oil an 8-inch baking pan and line with bread, overlapping slices and pressing them down to form a solid bottom layer; scatter berries over top. Whisk together eggs, milk, syrup and nutmeg and pour over bread. Bake until golden brown and set, 45 to 50 minutes.
Per serving: 280 calories (60 from fat), 7g total fat, 1.5g saturated fat, 155mg cholesterol, 310mg sodium, 48g total carbohydrate (2g dietary fiber, 27g sugar), 8g protein