- 1 Tbsp Coconut Oil
- 5 Eggs
- 3/4 Cup Milk (I used cashew milk but reg. milk, almond milk or coconut milk will work too)
- 1 Tsp Cinnamon
- 2 Ripe Banana
- 4 Pieces Bread (I used Gluten-free Bread)
- 8 Large Strawberries
- 1/2 Cup Blueberries
- 6 Tbsp Plain Yogurt
Preheat oven to 350°. Put Coconut Oil in a 9″ x 6″ casserole dish and place in preheating oven until oil melts. Grease bottom of dish and sides with oil. In a blender add eggs, milk, cinnamon, bananas and blend until almost smooth. Cut bread in bite-size cubes and put in large bowl. Pour egg mixture over bread and stir well. Slice strawberries and place evenly along the bottom of casserole dish and then pour blueberries across bottom of the dish.
Pour egg mixture over fruit. Bake for about 35 minutes or until top is golden and cooked throughout. Slice 6 pieces and top with yogurt.