Crunchy almonds top this sweet raspberry make-ahead breakfast bake.
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Bread Mixture
12 cups (from 16-ounce loaf) cubed French or Italian bread
2 cups Land O Lakes® Half & Half
1 1/4 cups Land O Lakes® Heavy Whipping Cream
1/4 cup orange juice
7 large Land O Lakes® Eggs, well beaten
1 tablespoon sugar
2 teaspoons almond extract
1 teaspoon freshly grated orange zest
1/2 teaspoon ground cinnamon
2 cups fresh raspberries
Topping
1 1/2 cups firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
2 tablespoons light corn syrup
1 1/2 cups sliced almonds
STEP 1
Heat oven to 325°F.
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.
STEP 3
Spray no-stick cooking spray onto bottom and up sides of 13x9-inch glass baking pan or casserole dish.
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.
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.
STEP 6
Heat oven to 350°F.
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.
COLLECTION