This weekend I tried something fancier than what I'm used to. One of my friends from college is getting married, and she asked me to be a bridesmaid. Her engagement party was this weekend, and she and her fiance hosted a potluck dinner, so I brought...breakfast.
My boyfriend's mom gave me the following recipe last weekend, and I wanted to try it.
Ingredients
5 eggs, beaten
1 cup brown sugar, divided
1 3/4 cups milk
1 loaf of Pepperidge Farm swirl cinnamon raisin bread
1/4 cup butter, melted
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Raspberries, as many as you want
Cut the bread into squares and place them inside a 13x9 pan. Oh yeah, and grease the pan. It already smells really good because of the bread.
Combine the eggs, the milk, 3/4 cup of brown sugar, the cinnamon and the nutmeg. Vanilla wasn't originally in the recipe, but hey, like I needed an excuse. This recipe is just asking for it.
Pour the mix on the pan and let it cover the bread. Cover the pan and stick it in the fridge, where it should rest for about eight hours.
The next day, combine melted butter with 1/4 cup of brown sugar. I think I went a little gun-ho on the butter, but I figured more butter never hurt anyone. Well, that's not true. But anyway, drizzle the mix on the bread, which should be out the fridge 30 minutes before it goes into the oven. Set the oven at 400F and leave it for about 25 minutes. Take it out and cover it with raspberries. Return the pan to the oven for another 10 minutes.
Try it with boysenberry syrup, raspberry syrup, blueberry syrup, unspecified-berry syrup, maple syrup or your concoction of choice. My raspberries were a little tart (FAIL), so make sure yours are fit for a wedding party.
This week's groceries
Honestly I'm too tired to look for my receipt. Should be under $20, though.
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