6 pieces whole wheat or nutty grain bread
Butter
5 eggs or egg substitute
1/3 c. light cream
1 tbsp. maple syrup
Zest of 1 lemon
Pinch of nutmeg
Fresh peaches, raspberries, or strawberries
1 pt. vanilla yogurt

Using an empty coffee can (or any 4-inch circular cutter), cut a circle from each slice of bread. Generously butter a baking pan large enough to hold the bread rounds. Lay the rounds in the baking pan.

In a large bowl, combine the eggs, milk, syrup, lemon zest, and nutmeg. Beat the ingredients with an electric beater until thick and smooth. Pour over the bread in the baking pan and let sit until the egg mixture is absorbed into the bread, 10 to 15 minutes. (The dish may be covered and refrigerated or frozen for future use at this point.)

Bake the toast in a preheated 425 degree oven for 6 minutes per side, until light and fluffy. Serve immediately with fresh fruit topped with vanilla yogurt.