Ingredients:
10 slices cinnamon raisin bread, cubed (or try using a day old baguette or bread of your choice)
2 c. All-Bran Buds* cereal
5 eggs, beaten
1 3/4 c. (425 ml) milk
1 c. brown sugar, divided
1 tsp. Maple Balsamic
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. slivered almonds or walnuts
1/4 c. butter (or Butter Olive Oil)
1 Tbsp. Roasted Almond Oil
2 c. fruit, such as berries, bananas, or peaches (optional)
10 slices cinnamon raisin bread, cubed (or try using a day old baguette or bread of your choice)
2 c. All-Bran Buds* cereal
5 eggs, beaten
1 3/4 c. (425 ml) milk
1 c. brown sugar, divided
1 tsp. Maple Balsamic
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. slivered almonds or walnuts
1/4 c. butter (or Butter Olive Oil)
1 Tbsp. Roasted Almond Oil
2 c. fruit, such as berries, bananas, or peaches (optional)
Spread bread and All-Bran Buds* cereal into a greased 9 x 13 inch (23 x 33 cm) pan.
In a medium bowl, combine eggs, milk, 3/4 cup brown sugar, Maple Balsamic, cinnamon, and nutmeg. Pour over bread and All-Bran Buds* cereal mixture and toss gently to coat. Cover and refrigerate for at least 8 hours, or overnight.
Remove from fridge 30 minutes prior to baking. Preheat oven to 400°F (200°C). Sprinkle bread mixture with nuts.
Combine butter (or Butter Olive Oil) and remaining sugar with Roasted Almond Oil, and drizzle over top.
Bake, uncovered, for 20-25 minutes or until set and lightly browned.
Cut into 6-8 pieces and serve with fresh fruit.
