Raspberry Cinnamon French Toast
- Raspberry Cinnamon French Toast
- 12 slices cinnamon bread, cubed
- 5 eggs beaten
- 1 3/4 cups milk
- 1 c. brown sugar, divided
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1/2 c. slivered almonds
- 1/4 cup butter, melted
- 2 c. fresh raspberries
Place bread cubes in a greased 13X9” pan. In a bowl combine the eggs, milk, ¾ cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate 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 and bake 10 minutes longer or until a knife inserted in the center comes out clean.