1 cup (250 mL) milk
1/2 cup (125 mL) maple syrup, divided
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
8 cups (2 L) cubed day-old egg bread (1-inch/2.5 cm cubes)
2 cups (500 mL) frozen mixed berries
1/4 cup (60 mL) pumpkin seeds
1 tbsp (15 mL) icing sugar (optional)
3/4 cup (175 mL) plain Greek yogurt
- Preheat oven to 375°F (190°C). Grease 8-cup (2 L) baking dish. In large bowl, whisk together eggs, milk, 1/3 cup (75 mL) maple syrup, vanilla and ground cinnamon.
- Add bread cubes; toss until well coated. Let stand for 15 to 20 minutes or until bread absorbs egg mixture. Stir in frozen berries and transfer to prepared pan. Drizzle with remaining maple syrup.
- Cover and bake for 20 minutes. Uncover and bake for 20 to 25 minutes or until top is crisp and sides are bubbling. Sprinkle with pumpkin seeds, and dust with icing sugar (if using).
- Serve with yogurt.