Recipe SummaryRecipe courtesy Cathy Speronis Difficulty: Easy Active Prep Time: 10 min. Cook Time: 40 min.1 large loaf Parisian bread6 large eggs2 cups half & half1 cup of 1% milk2 Tbsp. sugar1 tsp. vanilla1 tsp. grated orange zest1 tsp. cinnamon1/4 tsp. nutmegPinch of saltSlice bread into 1â€ slices. In a buttered 9â€ x 13â€ baking dish arrange the slices evenly and overlapping. In a large bowl combine eggs, half & half, milk, sugar, vanilla, orange zest, cinnamon, nutmeg and salt with a whisk until well blended. Pour egg mixture evenly over bread slices. Cover with plastic wrap and refrigerate overnight.Preheat oven to 350Â°. Uncover and bake bread for 40 minutes until puffed and golden. Serve with Raspberry Sauce (recipe follows) and maple syrup.
2 cups frozen or fresh raspberries1/4 cup sugar1/2 tsp lemon juiceIn a 2 quart saucepan combine berries and sugar. Heat over medium stirring occasionally until berries have softened and released their juices, about 5 minutes. Remove from heat and add lemon juice. Place into a fine strainer over a bowl and with a spoon press berries to remove seeds and extract the sauce. Refrigerate sauce until ready to use.
Mixture can be made ahead and kept for 2 weeks in the refrigerator. Any variety of berries can be used.