Ingredients
Servings: ￩￫
| 1 | pound challah or other egg bread, cut in 1/2-inch slices |
| 5 | cups sliced strawberries or other berries, halved if large |
| 5 | large eggs |
| 3 | large egg whites |
| 1-1/2 | cups low-fat milk or almond milk |
| 1-1/2 | cups yogurt (I use Siggi's or other high-protein yogurts) |
| 1 | tbsp vanilla extract |
| 1/4 | tsp salt |
| 1/2 | cup honey |
Instructions
Coat a 9-by-13-inch baking dish with cooking spray. Place half the bread in the bottom of the prepared pan, trimming to fit as necessary. It’s OK if there are spaces between the slices. Spread berries over the bread. Cover with the remaining bread, trimming to fit as necessary.
Whisk eggs, egg whites, milk, vanilla, and salt in a large bowl until thoroughly blended. Whisk in honey until completely incorporated. Pour the mixture over the bread. Let stand for 1/2 to 1 hour to allow the bread to soak up the liquid, pressing the bread down into the liquid a few times to help it absorb more.
Preheat to 350°F. Cover the pan loosely with foil and set it on a rimmed baking sheet to catch any bubbling over.
Bake for 30 minutes. Remove the foil and continue baking until bubbling and the pudding is just set, about 1 hour more. Let stand about 10 minutes before serving (most of the liquid will be absorbed by the bread as the pudding rests).
Top each slice with confectioner’s sugar or a dollop of high-protein yogurt, like Siggi’s, and a honey drizzle for a protein boost.
