Raspberry Cinnamon Bake

Serves 8-12
  • 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.