3 eggs
1/2 cup light cream or half-and-half
1 cup peach yogurt
1 cup raspberry yogurt
1 teaspoon vanilla
1 loaf Italian, French, or challah bread, thickly sliced
Vegetable oil and butter (or margarine) for sauteeing
Fresh peaches or raspberries, to serve
Peach or raspberry yogurt, to serve
Instructions
Beat the eggs and combine with the cream, yogurts, and vanilla.
Mix well.
Pour into one or two shallow rectangular lasagna-type pans.
Place the bread in the egg mixture, cover and let stand overnight,
turning once or twice during the standing period to make sure the mixture has soaked through the slices.
The next morning, prepare a hot griddle or frying pan with a combination
vegetable oil and butter or,margarine.
Lightly brown each side of the bread slices,
cooking slowly over low heat to firm the custard.
Serve immediately with fresh peach slices or raspberries
and a dollop of peach or raspberry yogurt.
Yield: 4 to 6 servings
Nutritional Information
Per Serving__2 pieces
Calories 250
Calories from Fat__60_(24%)
Total Fat___6 g
Saturated Fat__2.5 g
Cholesterol____100 mg
Sodium______380 mg
Total Carbohydrate__38 g
Dietary Fiber____2 g
Sugars________15 g
Proteins_______10 g
Calcium_______20% RDA
