Ingredients
12 slices cinnamon bread, cubed5 large eggs, beaten1-3/4 cups whole milk1 cup packed brown sugar, divided1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 cup slivered almonds1/4 cup butter, melted2 cups fresh raspberriesOptional: confectioners’ sugar and maple syrup
Preparation
Place bread cubes in a greased 13x9-in. baking dish. In a bowl, whisk eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle almonds over egg mixture. Combine butter and remaining 1/4 cup brown sugar; drizzle over the top.
Bake, uncovered, for 25 minutes. Sprinkle with raspberries. Bake until a knife inserted in the center comes out clean, about 10 minutes longer. If desired, serve with confectioners’ sugar and syrup.
