Prep 10 mins
Cook 30 mins
This recipe caught my eye as another great use for _aging_ bread and because it's scaled for 1 serving. A toaster oven would be perfect for baking this little casserole.
- cooking spray
- 1⁄4 cup egg substitute (or use 1 egg)
- 2 tablespoons nonfat milk
- 2 slices day-old whole grain bread (denser breads are your best bet)
- 1 tablespoon chopped pecans
- 1⁄3 cup maple-flavored syrup
- 1 1⁄2 teaspoons butter
- Preheat oven to 350°F.
- Lightly coat the interior of 1 oven-proof bowl with cooking spray.(try a soup bowl with a handle or any baking dish that is about 4" across and 2" deep).
- Trim bread slices to a shape and size that will fit the bowl.
- In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed.
- Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.
- Place the soaked bread slices on top---they should not reach past the lip of the bowl.
- Place bowl on a baking sheet to prevent drips, and place in the preheated oven.
- Bake for 30 to 35 minutes, until top is lightly browned and center is firm.
- Remove from oven and allow to set for about 10 minutes.
- Invert bowl onto a plate, remove bowl and serve.
Oh Yumm, I made this with 100% whole wheat, egg whites and No Sugar Added Maple flavored syrup, I skipped the butter. The flavor is oh so good but I found it to be on the dry side when it was plated so I just added a bit more syrup. I wouldn't have thought of adding milk!. Very easy and quick to put together and at 40 mins it's nice to pop it in the oven when you start dinner and have a very good dessert when your finished eating. Thanks Susie!