Submitted by megan on Fri, 01/02/2009 - 19:38
This isn't a blog post so much as a convenient way to remember the deliciousness I made for brunch New Years Day.
8 fairly thick slices spelt/kamut bread from Wild Oat
3/4 c soy milk
1 T vanilla
1/4 t baking powder
3 or 4 bananas
3 bosc pears
Pre-heat oven to 450 F.
Mix eggs, soy milk, vanilla, bkg pwd. Pour over bread. My suggestion would be to pour the mixture over the bread in one layer, so each piece can soak up as much as possible. Put in the fridge overnight.
In the morning, cut up the fruit. You can use any fruit you want, really. The original recipe callled for frozen strawberries. Mix the fruit with as much sugar as you want, with as much of the spices as you want. Always use only a little bit of the allspice and nutmeg - cinnamon should make up the bulk of your spice mélange.
Lightly grease a pan big enough to lay the bread out flat. Spread the fruit out on the bottom of the pan. Lay the bread over top of the fruit. If there's any extra egg mixture, pour it over top of the bread. Sprinkle with more cinnamon, or cinnamon sugar if you're feeling decadent.
Bake for 20 or 25 minutes. Or for 40 if you, perhaps, turn the oven off by mistake mid-way through.