Ingredients
3 cups of your choice of bread, cut into chunks
2 cups of milk
1 ½ teaspoons of Sucanat*, or more to taste
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ cup apple sauce
¼ cup raisins
¼ cup walnuts
1 tablespoon flaxseed
1 ½ teaspoons canola oil
Pinch of salt
2 egg whites
A big dollop of your favorite creamy yogurt**

*Sucanat is dehydrated, freshly squeezed sugar cane juice. You can find it in our baking section.

**Chris, the co-op's refrigerated grocery buyer, suggests Brown Cow yogurt because of its lower milkfat content and consistancy - not too runny, not too thick. For those who can handle a little more fat, the Liberte mediterranean-style yogurts (plum/walnut, especially!) is also amazing.

Directions
In a large bowl, soak the bread with milk, 1 teaspoon of Sucanat, vanilla extract and cinnamon. Allow bread to soak for about an hour or until it is soft. Then, add the applesauce, raisins, walnuts, flaxseeds, one teaspoon of canola oil and salt. Mix everything with a spoon or your hands. Preheat oven to 350˚ F.

In a separate bowl, beat the egg whites until forming firm white peaks. Gently fold the beaten whites into the bread mixture. Spread the remaining canola oil in a 9-inch square, glass baking dish and fill it evenly with the bread mixture. Sprinkle the top with the remaining Sucanat. Bake for 25–30 minutes.

Garnish with your favorite creamy yogurt. 6 servings