Ingreadient :

• 12 slices cinnamon bread, cubed
• 5 large eggs, beaten
• 1-3/4 cups 2% milk
• 1 cup packed brown sugar, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup slivered almonds
• 1/4 cup butter, melted
• 2 cups fresh raspberries
• Optional: Confectioners' sugar and maple syrup

Direction :

1. Place bread cubes in a greased 13x9-in. baking dish. In a bowl, whisk eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle almonds over egg mixture. Combine melted butter and remaining 1/4 cup brown sugar; drizzle over the top.
3. Bake, uncovered, for 25 minutes. Sprinkle with raspberries. Bake until a knife inserted in the center comes out clean, about 10 minutes longer. If desired, sprinkle with confectioners' sugar and serve with syrup.