• 1 loaf Lunds and Byerly's Circle Cinnamon Bread, cut into 1 inch cubes
• 1 (12 ounce) package frozen harvest apples, thawed
• 2 cups whole milk
• 1 (16 ounce) carton original Egg Beaters (2 cups) or 8 large eggs
• 1 tablespoon vanilla
• - maple syrup, warmed

Arrange bread cubes and apples in buttered 9x13 inch glass baking dish. In medium bowl, combine milk, Egg Beaters and vanilla until well blended. Pour evenly over bread and lightly toss until bread is thoroughly coated. Refrigerate, covered, several hours or overnight.
To Serve: Bake in a preheated 350 degree oven until set in center (40-45 minutes). Let stand, covered, 5 minutes. Serve warm with syrup.

Amount: 8-10 servings