Cinnamon Baked Breakfast Slice

Shopping List

  • 12 slices whole wheat or whole grain bread
  • 8 dried dates
  • 1 cup So Good Vanilla
  • 1½ tsp ground cinnamon
  • 3 large eggs
  • Vanilla or plain non dairy yogurt (optional)
  • Fresh berries (optional)

Instructions

  1. Lightly oil or spray an 8×8-inch (20×20-cm) square baking pan and set aside. Cut crusts off of bread and set bread slices aside.
  2. Remove pits from dates and discard. Coarsely chop dates then place into the bowl of a food processor or blender with So Good Vanilla and cinnamon. Pulse ingredients until mixture is smooth. Add eggs into mixture and pulse until well combined. Set aside.
  3. Place 4 pieces of bread, making a square, to cover the bottom of the pan. If necessary, squish the bread a bit to fit the slices in. Pour about ⅓ of the So Good mixture onto the bread base, trying to evenly cover each slice. Repeat this process with the bread and the So Good mixture twice more, for a total of 3 layers. Use a spatula or the back of a spoon to evenly spread mixture over the top layer. Cover and refrigerate overnight.
  4. To bake, remove pan from the fridge and set aside to come to room temperature. Heat oven to 350°F (180°C). Bake, uncovered, in preheated oven for 25 to 30 minutes, until golden and the bread starts to pull away from the edges. Allow to rest in the pan for 10 minutes.
  5. Run a knife along the inside edge of the pan, then cut into the 4 sections. Using a spatula, remove each section to a cutting board. Cut each section into 4 even slices and serve 2 per person. Serve warm, at room temperature or chilled. If desired, sprinkle with additional cinnamon, and top with yogurt and fresh berries.

Tip: Slices can be easily reheated – cover in foil, then place on a baking sheet and bake in preheated 350°C (180°F) oven for 7 to 10 minutes.

Serves 8.

Recipe by Chef Voula Halliday

 

 

Nutrients per serving: 200.3 calories, 4.3 g fat (1.1 g saturated fat, 0 g trans fat), 72.3 g cholesterol, 10.2 g protein, 31 g carbohydrates, 4.5 g fibre, 9.8 g sugars, 286.6 mg sodium, 111 mg calcium