- 12 slices cinnamon bread, cubed
- 5 eggs, beaten
- 1 ¾ cups milk
- 1 cup packed brown sugar, divided
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup slivered almonds
- ¼ cup butter, melted
- 2 cups fresh raspberries
Place bread cubes in a greased 13-by-9-inch baking dish. In a bowl, combine the eggs, milk, ¾ cup brown sugar, cinnamon, and nutmeg and then pour over the bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle the almonds over the egg mixture. Combine the butter and remaining brown sugar and then drizzle over the top.
Preheat the oven to 400 degrees. Bake, uncovered for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.