Another recipe that I found from the July/August 2006 edition of Simple & Delicious. This is a french toast bake that's a snap to assemple the night before and bake in the morning. While it's pleasantly sweet as is, drizzle raspberry syrup over the top for a finishing touch. It's really easy to vary this recipe buy using other fruits like strawberries or blueberries or even a combination of berries. Sometimes I like topping it all off with a little whipped cream. Time does not include chill time.
- 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 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 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.