Categories: Desserts

Ingredients

• 1/2 (16 oz.) Italian bread loaf, cut into 1-inch pieces (about 6 cups)
• 3 large eggs
• 1 1/4 cups 2% milk
• 1 (12 oz.) can fat-free evaporated milk
• 1/4 cup sugar
• 1/2 t. almond extract
• 6 T. seedless raspberry preserves
• Raspberry sauce

Directions

1. Place bread in 6 (8 oz) oval-shaped cast iron baking dishes coated with cooking spray.

2. Whisk together eggs and next 4 ingredients: pour over bread in baking dishes (about 2/3 cup egg mixture each). Dot top of each with 1 T. preserves. Cover and chill 2-3 hours.

3. eheat oven to 350. Remove baking dishes from refrigerator and let stand 15 minutes. Bake 18-40 minutes or until tops are crisp and golden brown. Let stand 10 minutes. Serve with raspberry sauce.

4. For a one dish dessert, place bread in a lightly greased 11×7 inch baking dish. Proceed with recipe as directed in Step 2, dotting top of bread mixture with all 6 T. raspberry preserves. Bake at 350 for 45 to 50 minutes or until top is crisp and golden brown. Let stand 10 minutes. Serve with sauce.

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