This is a perfect make-ahead recipe for a special morning or a gathering because you have to chill it for at least 8 hours before baking. Assemble the night before and you have a very easy morning ahead of you.
1/2 cup milk (half and half or toss in a bit of cream )
1/2 cup sliced almonds (any nut will do)
1 tablespoon vanilla extract
1 pinch ground cinnamon
In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. This will turn into a caramel-colored syrup.
Pour the brown sugar mixture into a 9×13 inch baking dish, and tilt the dish to cover the entire bottom or use a plastic spreader. Place fruit in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
NOTES: This is a fun recipe to play with. Try different fruit/nut combinations and even change the extract.
I'm eclectic. Sometimes that's a good thing because I can do bits of everything. Sometimes it's aggravating because I get distracted by so many amazing things. Mostly, I love photography and family, travel and writing, cooking, reading, art, and coffee. Sundays are church days to regroup and refocus. God's in charge here.