Raspberry-Cinnamon French Toast
- 12 slices cinnamon bread, cubed
- 5 eggs, beaten
- 1 3/4 cups milk
- 1 cup packed brown sugar, divided
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup slivered almonds
- 1/4 butter, melted
- 2 cups fresh raspberries
Place bread cubes in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg, pour over the bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar, drizzle over the top.
Bake, uncovered at 400 for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.