Ingredients
12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 C milk
3/4 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C slivered almonds
1/4 C butter, melted
2 C fresh raspberries
Directions
Place bread cubes in a greased 13x9 in baking dish. In a bowl, combine the eggs, milk, 3/4 C 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 1/4 C brown sugar; drizzle over the top.
Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle raspberries and bake 10 minutes longer or until a knife near the center comes out clean. Yield 6-8 servings
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