Raspberry Almond French Toast Bake
Crunchy almonds top this sweet raspberry make-ahead breakfast bake.
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Ingredients
Bread Mixture
12 cups (from 16-ounce loaf) cubed French or Italian bread
2 cups Land O Lakes® Half & Half
1 1 Land O Lakes® Heavy Whipping Cream
4 cups1
4 cup orange juice7 large Land O Lakes® Eggs, well beaten
1 tablespoon sugar
2 teaspoons almond extract
1 teaspoon freshly grated orange zest
1
2 teaspoon ground cinnamon2 cups fresh raspberries
Topping
1 1
2 cups firmly packed brown sugar1 Land O Lakes® Butter, softened
2 cup2 tablespoons light corn syrup
1 1
2 cups sliced almondsHow to make
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STEP 1
Heat oven to 325°F.
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STEP 2
Spread bread cubes onto 2 ungreased baking sheets. Place onto separate oven racks. Bake, rotating baking sheets halfway through bake time, 25-30 minutes or until dry and just beginning to turn light golden brown. Cool completely.
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STEP 3
Spray no-stick cooking spray onto bottom and up sides of 13x9-inch glass baking pan or casserole dish.
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STEP 4
Combine all bread mixture ingredients except toasted bread cubes and raspberries in bowl. Beat with whisk until well mixed. Add bread cubes to egg mixture; toss until well coated. Add raspberries; gently stir into bread mixture until evenly distributed. Spread mixture into prepared baking pan. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.
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STEP 5
Combine brown sugar, butter and corn syrup in bowl until smooth; stir in almonds. Place into resealable food container; refrigerate up to 24 hours.
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STEP 6
Heat oven to 350°F.
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STEP 7
Crumble topping over bread mixture. Bake 40-50 minutes or until puffed and golden. (Do not overbake.) Let stand 5 minutes before serving.
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