Lunch: Cinnamon-Raisin Bread Custard with Fresh Berries

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cinnamon-Raisin Bread Custard with Fresh Berries

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

16 slices of cinnamon-raisin bread
6 tablespoons unsalted butter, melted and cooled slightly
4 large eggs
2 large egg yolks
3/4 cup granulated sugar
3 cups milk
1 cup heavy cream
1 tablespoon pure vanilla extract
Confectioners' sugar
Fresh berries, for serving

Instructions

Preheat the oven to 350 °. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they're evenly moistened.
Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners' sugar over the custard and cut into squares. Serve with berries.