Wellness: Mother’s Day 

Mary Lavanway is a dietician with Hannaford. She joined Jim Morris on TV5 News at 5 with some healthy ideas for Mother’s Day.Baked Apple-Cinnamon French ToastServings: 12Total time: 9 ½ hours (this includes 8 hours of refrigeration time)Ingredients3 cups “My Essentials” nonfat milk2 cups “My Essentials” liquid egg whites3 tablespoons Natures Place Organic Honey1-½ teaspoons McCormick Vanilla extract¼ teaspoon McCormick salt1 1-pound loaf of Natures Place Whole Wheat bread1 cup chopped dried apples. (3 ounces)½ cup Natures Place Organic raisins1-½ teaspoons McCormick ground cinnamon½ teaspoon McCormick ground nutmeg1 tablespoon “My Essentials” confectioners’ sugarPreparation1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.2. Trim crusts off 8 bread slices and set aside. Cut the crusts and remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another bowl.3. Coat a 9-by-13 inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crust less slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.4. Preheat oven to 350 degrees F5. Bake the casserole, covered for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes: dust with confectioners’ sugar and serve.Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 dayNutrition per serving: 183 calories: 1 g Fat: 0 g Sat: 1 g Mono: 1 mg Cholesterol: 33g Carbohydrates: 10 g Protein: 4 g Fiber: 344 mg Sodium: 312 mg Potassium.