I came across this recipe in a magazine the commissary gave me for free. It sounded super good so I gave it a shot. It is a smidge bland, so add lots of spices and apples/raisins.
Cups nonfat milk
2 cups pasteurized liquid egg whites (egg beaters)
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoons salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried or fresh apples
1/2 cup raisins
cinnamon
nutmeg
powdered sugar
1. 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 the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
3. Coat a 9x13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. 
4. 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 is evenly moist. Cover with parchment paper and then foil and refrigerate for at least 8 hours or up to 24 hours. 
5. The next morning, remove from fridge. Preheat oven to 350 degrees F. Bake the casserole, covered, for 40 minutes. Remove the parchment paper and foil and bake another 20 minutes until puffed and golden brown. Let stand for 10 minutes, dust with powdered sugar and enjoy!
Per serving: 183 calories; 1 g fat; 1 mg cholesterol; 33 g carbohydrate; 10 g protein; 4 gram fiber.
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