French Toast Casserole

Non-stick cooking spray
2 cups skim milk
3 whole eggs, lightly beaten
12 slices wheat or whole-grain bread, cut in halves (not diagonally)
2 tablespoons margarine, melted, divided
1/2 cup confectioners' sugar, divided
2 cups fresh or frozen raspberries, divided
1 teaspoon cinnamon

Preheat oven to 400° F. Lightly coat a 9x9-inch glass baking dish with cooking spray.

In a small bowl combine milk and eggs; lightly beat with a fork until blended. Dip bread halves in egg mixture to coat well. Layer approximately 1/3 of slices in bottom of baking dish. Lightly drizzle 1/3 of margarine over bread. Sprinkle 2 1/2 tbsp. sugar on top and cover with half the raspberries or other fruit. Repeat with another layer of bread (pattern differently from bottom layer) and top with 1/3 of margarine, 2 1/2 tbsp. sugar and remaining fruit. Cover with remaining bread, margarine and sugar. Sprinkle with cinnamon.

Cover and bake for 25 minutes; uncover and bake for an additional 10 to 15 minutes.