Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Crunchy almonds top this sweet raspberry make-ahead breakfast bake.
Heat oven to 325°F.
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.
Spray no-stick cooking spray onto bottom and up sides of 13x9-inch glass baking pan or casserole dish.
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.
Combine brown sugar, 1/2 cup butter and corn syrup in bowl until smooth; stir in almonds. Place into resealable food container; refrigerate up to 24 hours.
Heat oven to 350°F.
Crumble topping over bread mixture. Bake 40-50 minutes or until puffed and golden. (Do not over bake.) Let stand 5 minutes before serving.
Dietary Fiber: 4g
This is a 'make-again' recipe! So delicious, and great, because you can prepare ahead!
This was great and easily halved for a smaller group.
Looks delicious!! BUT, it's a lot easier to be a great cook when you don't have to care about the health effects of your cooking. This would be a fantastic recipe if it were re-invented as something much less than 650 calories and (gasp!) 37 grams of fat per serving!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3780
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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