• 6 slices (1/2-inch/1 cm thick) day-old whole wheat bread
  • 3 cups (750 mL) Ontario Strawberries, halved
  • 1 cup (250 mL) low-fat (2%) evaporated milk
  • 4 eggs
  • 1/2 cup (125 mL) Ontario Maple Syrup
  • 1 tsp (5 mL) vanilla
  • 1/4 tsp (1 mL) each ground cinnamon and nutmeg
  • 1/4 cup (50 mL) chopped pecans



  1. Trim bread crusts and discard. Cut each slice into quarters to form triangles. Arrange half of the triangles in shallow microwaveable 11- x 7-inch (2 L) baking dish. Evenly distribute strawberries over bread. Top with remaining bread triangles.
  2. Microwave milk in glass measure on High (100%) for 5 minutes or until small bubbles form around edge.
  3. In medium bowl, whisk together eggs, maple syrup, vanilla, cinnamon and nutmeg; stir small amount into egg mixture. Slowly pour egg mixture back into remaining hot milk. Pour over fruit and bread. Sprinkle with pecans.
  4. Elevate dish on microwaveable rack. Microwave on Medium (50%) for 7 minutes; rotate dish. Microwave for 7 to 9 minutes longer or until knife inserted in centre comes out clean. Let stand for a short time until slightly cooled. Serve warm or cover and refrigerate to serve later.