OVERNIGHT THREE BERRY ALMOND BREAD PUDDING
1 ½ loaves French bread (12 ounce), cut into ½” slices and then into half-moons (about 8 cups)
¾ cups each blueberries, blackberries, and raspberries
½ cup sliced almonds
1 cup milk
1 ¼ cups heavy cream
½ cup maple syrup
1 heaping teaspoon cinnamon
¼ cup brown sugar
½ teaspoon salt
½ teaspoon almond extract
Preheat oven to 375 degrees. Place the bread on a baking sheet. Cook the bread in the oven for 10 minutes until toasty, but still soft in the center. Place the toasted bread in a greased 9” x 13” baking dish. Sprinkle the berries over the top, followed by the almonds
Whisk the eggs with milk, 1 cup of the cream, syrup, cinnamon, brown sugar, salt, and almond extract in a large bowl until well combined. Pour evenly over the bread, berries, and almonds, pressing down gently to make sure the bread is all immersed in the egg mixture. Cover with saran wrap and refrigerate overnight.
Preheat oven to 375 degrees.
Drizzle the remaining ¼ cup of heavy cream over the top of the casserole. Bake for 40-45 minutes, until beautifully browned and set in the center. Dust with powdered sugar and serve with maple syrup on the side.