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Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
23
High
Nutrition per serving
Calories299 kcal (15%)
Total Fat10.4 g (15%)
Carbs39.5 g (15%)
Sugars19.9 g (22%)
Protein13.5 g (27%)
Sodium264.8 mg (13%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

8slices wholemeal bread
I used gluten free wholemeal bread

2 cupsmilk

6eggs

3 Tbsphoney
or maple syrup

2 tspvanilla extract

1 tspcinnamon
plus extra for dusting

2 cupsfrozen berries
any variety or use mixed berries

1bananas

butter
or olive oil, for greasing baking dish

greek yoghurt
to serve

honey
or maple syrup, to serve
Instructions
Step 1
This recipe is best started the day/night before, to allow for the bread to completely soak up the egg mixture.
Step 2
Lightly grease a large baking dish (pictured in a rectangular baking dish measuring approximately 32cm x 22.5cm). Scatter 1 cup of the frozen berries across the base of the dish.
Step 3
Slice the bread into triangular quarters and lay them evenly across the dish, overlapping them slightly.
Step 4
Slice the bananas into rounds and tuck the banana slices in between the bread. Scatter the remaining cup of berries over the dish.
Step 5
Whisk together the eggs, milk, honey/maple syrup, vanilla and 1 teaspoon of cinnamon. Pour the mixture evenly over the baking dish. Very gently, press the bread into the liquid to help it soak in.
Step 6
Cover the dish and place in the fridge, and ideally let it sit overnight. (You can speed up the soaking process a little by more aggressively pressing the bread down into the egg mixture. Try to let the mixture soak for 2 hours at least).
Step 7
Preheat the oven to 180 C. When the dish is ready, sprinkle over a little extra cinnamon and bake for approximately 35 minutes, or until the bread on top is starting to brown and crisp up at the edges.
Step 8
Serve warm with a dollop of Greek yoghurt and a drizzle of honey/maple syrup, if desired.
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