The only thing you need to remember about this recipe is to put it together the night before. Then, you just leave a note for your husband (who gets up earlier than you do) to bake at 350° for 40 minutes. When you wake up, the house is filled with a wonderful peachy aroma and breakfast is served.
This recipe is a good source of Protein, Riboflavin, Manganese and Selenium.
Adapted from Ellie Krieger
multigrain or whole wheat baguette (about 4 oz)
2 egg whites
½ cup 1% milk
½ tsp vanilla extract
3 cups peaches, sliced
¾ Tbsp fresh lemon juice
1½ Tbsp brown sugar, divided
½ cup lowfat vanilla yogurt
Spray an 8-inch square baking dish with cooking spray. Slice the baguette into ½-inch slices and place the slices in a single layer in the baking dish.
Whisk together the eggs, egg whites, milk and vanilla. Pour egg mixture over bread in baking dish.
In a medium bowl, combine peaches, lemon juice and ½ Tbsp of brown sugar. Layer peaches on top of bread in baking dish. Sprinkle remaining 1 Tbsp brown sugar and cinnamon over peaches.
Cover and refrigerate overnight.
Preheat over to 350°F. Uncover and bake about 40 minutes.
Top each serving with 2 Tbsp vanilla yogurt.
Makes 4 servings
Per serving: 217 calories, 4g fat (1g sat), 109mg cholesterol, 230mg sodium, 34g carb, 4g fiber, 22g sugar, 12g protein