8 thick-cut slices of cinnamon swirl bread
1 pint fresh raspberries
14 large eggs
1 1/2 cup half and half
1/4 cup light brown sugar
1 teaspoon vanilla extract
Lightly spray 8 shallow baking dishes with cooking spray. Cut the bread into small cubes and place in the baking dishes. Evenly scatter the raspberries over the bread cubes. Combine the eggs, half and half, brown sugar and vanilla in a blender. Pour over the bread cubes and berries.
1 stick of unsalted butter softened
1 cup packed light brown sugar
1 cup old fashioned rolled oats
1/2 cup sliced almonds
1/2 cup slivered almonds
Mix the topping ingredients together and distribute evenly over the tops of the baking dishes.
Preheat oven to 350 degrees. Bake casseroles for 30 minutes or until the filling is firmly ‘set’ and the topping is browned. These may be assembled and refrigerated the night before baking. Remove from the refrigerator to warm up a bit while the oven is heating.