Crunchy almonds top this sweet raspberry make-ahead breakfast bake.
Story Behind the Recipe
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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
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
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, 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 overbake.) Let stand 5 minutes before serving.
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