1 ½ cups milk (whole, skim or soy)
½ cup chopped dried figs or raisins
2 bay leaves
½ cup pure maple syrup
2 eggs or 4 large egg whites or ½ cup Calendula Egg Substitute
¾ pound not quite stale bread or muffins (try quick breads like banana or carrot)
Preheat the oven to 350. Lightly brush a 1 ½ quart soufflé dish with oil. Crumble the bread into the soufflé dish, mixing in the figs or raisins as you go. In a small saucepan, heat the milk and bay leaves until hot and fragrant, but not boiling. (You can also do this in the microwave: put the mild and bay leaves in a 2 cup measure, cover with vented plastic wrap and microwave on full power for about 4 minutes.) Take the bay leaves out of the milk but keep them handy. In a medium bowl, combine the mild, maple syrup and eggs and beat with an electric mixer until well combined. Pour over the bread, patting down the top to level it out, then place the bay leaves on top. Bake in the center of the oven, uncovered, until firm and golden on top, about 20 minutes. Serve warm for dessert or brunch with maple syrup, yogurt or sautéed bananas.