RASPBERRY CINNAMON FRENCH TOAST
12 slices cinnamon swirl bread, cubed
12 slices cinnamon swirl bread, cubed 5 eggs beaten
5 eggs beaten1 3/4 cups milk
1 3/4 cups milk1 cup packed brown sugar (divided)
1 cup packed brown sugar (divided)1/4 teaspoon ground cinnamon & nutmeg
1/4 teaspoon ground cinnamon & nutmeg1/2 cup slivered almonds
1/2 cup slivered almonds1/4 cup butter, melted
1/4 cup butter, melted2 cups fresh raspberries
2 cups fresh raspberriesPlace bread cubes in greased 13x9 baking dish. In bowl combine eggs, milk, 3/4 cup of brown sugar, cinnamon, nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. Bake uncovered at 400 degrees for 30-35 minutes. Sprinkle with raspberries. Bake 15 minutes longer or until a knife inserted near the center comes out clear. Makes 9-12 servings.
Shared by John & Deb Sherman
Arbor Inn Bed and Breakfast
Prescott, Wisconsin
Enjoy!!!
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