Raspberry Cinnamon Bake
- 1 lb. loaf Kowalski's Cobblestone Bread
- 1 cup Kowalski's Honey Roasted Pecans, coarsely chopped
- 6 oz. fresh raspberries
- 1/4 cup butter
- 1 cup light brown sugar, divided
- 6 eggs
- 1 pt. half-and-half
- 1 tsp. vanilla
- - Kowalski's 100% Pure Maple Syrup
Butter 13x9" glass baking dish. Tear bread into pieces; spread evenly in buttered baking dish. Sprinkle pecans and raspberries over bread. In small saucepan, melt butter and 1/4 cup brown sugar until sugar is dissolved; drizzle over raspberries and bread. In medium bowl, whisk together eggs, half-and-half, 3/4 cup brown sugar and vanilla; pour mixture over entire dish. Refrigerate, covered, at least 2 hrs. or overnight.
To Bake: Bake, covered, in a preheated 350° oven 30 min.; uncover and continue baking until browned (15-25 min.). Cut into squares; serve with warm maple syrup.