Ingredients

• 8 cups bread cubes; try whole-grain bread
• 2 cups fruit, sliced or chopped- fresh, frozen or canned
• 4 eggs, slightly beaten
• 1 cup milk
• 2 teaspoons vanilla
• 1/4 cup sugar

Topping:

• 1/4 cup margarine or butter, softened
• 1/4 cup sugar
• 1/2 cup flour (all-purpose or whole wheat)

Directions

1. Lightly oil or spray an 8" x 8" baking dish or 2-quart casserole. Add bread cubes and fruit.
2. In a medium bowl, blend eggs, milk, vanilla, and sugar. Pour over bread cubes and fruit. Stir gently to wet all bread with egg mixture.
3. Cover and refrigerate until all liquid is absorbed (30 mins), or overnight.
4. Just before baking, remove casserole from refrigerator. Preheat oven to 350 °F.
5. Make the topping: In a small bowl, combine the softened margarine, sugar, and flour with a fork until crumbly.
6. Uncover the casserole and sprinkle topping over fruit. Bake until completely set, and starting to brown, (160 °F in the center), about 35-40 minutes. A longer baking time is needed when dish is chilled overnight. Serve warm.
7. Refrigerate leftovers within 2 hours.

Notes:

This is a great recipe for using up extra bread.

Variations:

• For the fruit, try peaches, pears, berries or diced apples.
• Lightly sprinkle with cinnamon or other spices such as nutmeg, ground cloves, allspice or cardamom at the end of step 2.
• Try topping with a spoonful of yogurt when serving.