[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]RASPBERRY CINNAMON FRENCH TOAST[/title][fusion_text]Week of December 15th-19th 2014
submitted by Jan Kimman
12 slices cinnamon bread, cubed
5 eggs beaten
1-3/4 C milk
1 C packed brown sugar, divided
1/4 t cinnamon and 1/4 t nutmeg
1/2 C sliverd almonds
1/4 C butter melted
2 C fresh raspberries
Place bread cubes in greased 9×13 baking dish. In a bowl, combine eggs, milk, 3/4 C of the brown sugar, cinnamon, and nutmeg. Pour over bread cubes. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar and drizzle over the top. Bake uncovered @ 400 for 25 minutes. Sprinkle with raspberries and bake 10 minutes longer. Serves 6-8. Jan writes, “I love to make breakfasts that are easy and made the day before so you can pop them in the oven the next day. “
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