Raspberry Cinnamon Bake
Ingredients
1 lb. loaf
Kowalski's Cobblestone Bread
1 cup
Kowalski's Honey Roasted Pecans, coarsely chopped
¼ cup
Kowalski's Unsalted Butter, plus more for buttering the baking dish
6 oz.
fresh raspberries
1 cup
light brown sugar, divided
6
eggs
1 pt.
half-and-half
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
- Kowalski's Pure Maple Syrup, warmed
Directions
- Butter a 9x13" glass baking dish.
- Tear bread into pieces; spread evenly in bottom of prepared baking dish.
- Sprinkle pecans and raspberries over bread; set aside.
- In a small saucepan, melt ¼ cup butter and ¼ cup brown sugar until sugar is dissolved; drizzle over raspberries and bread.
- In a medium mixing bowl, whisk together eggs, half-and-half, remaining brown sugar and vanilla; pour mixture over entire dish.
- Refrigerate, covered, for at least 2 hrs. or overnight.
- Preheat oven to 350°.
- Place dish in preheated oven; bake, covered, for 30 min.
- Uncover dish; continue baking until browned (15-25 min.).
- Remove from oven; cut into squares.
- Serve with warm maple syrup.
