Breakfast Bread Pudding

From the Essential Vegetarian Cookbook

4 cups loosely packed 1-inch day old whole wheat or white bread cubes
2 large eggs
2 large egg whites
1 cup nonfat milk
¼ cup maple syrup or honey
2 tbl brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Place the bread in the bottom of a 9 inch baking dish.

In a mixing bowl, beat together the eggs, egg whites, milk, syrup, brown sugar, vanilla, and cinnamon until thoroughly blended. Pour the mixture over bread evenly. Cover tightly with plastic wrap and refrigerate overnight.

*I put this in a bowl not a baking dish b/c I don’t have room for a baking dish in my fridge.
* I didn’t put it in overnight but a few hours b/c that would involve my thinking through this dish two nights in advance which I just can’t do.

Place a rack in the center of the oven and preheat to 350 degrees. Back until golden brown and firm to the touch, about 50 minutes. Serve warm.