An easy casserole-style French Toast, the perfect dish to make ahead. And using whole wheat bread makes it healthier and heartier.
| 6 | eggs | |
| 1 | loaf | whole wheat bread (sliced) |
| 1 1⁄2 | tsp | vanilla |
| 1⁄4 | tsp | salt |
| 1 | tsp | cinnamon |
| 1⁄2 | tsp | nutmeg |
| 3 | tbsp | honey |
| 1 | tbsp | confectioners' sugar |
| 1 | c | Stonyfield Organic 1% Milk |
| 1⁄2 | c | raisins |
| 2 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1 1⁄2 | c | whole berry cranberry sauce (homemade or canned) |
In mixing bowl whisk together milk, eggs, yogurt, honey, vanilla, and salt and set aside.
Trim crust off of 8 slices of bread and set aside.
Cut crust and remaining bread into 1 inch cubes.
In a separate bowl combine 1 inch bread cubes, cranberry sauce, raisins, cinnamon, and nutmeg.
Coat 9x13 pan with cooking spray.
Cover pan with cubed bread mixture.
Top with whole slices of bread.
Whisk yogurt mixture again to combine and pour evenly over bread.
Press down with clean hands or wooden spoon.
Cover with parchment paper or foil.
Refrigerate for 8 hours or overnight.
Pre-heat oven to 350°.
Bake for 40 minutes covered.
Uncover and bake until puffy about 15 minutes.
Dust with confectioner's sugar.