Ingredients

The following ingredients have 4 Servings
  • 16 ounces Loaf French bread (cubed 2 inch pieces)
  • ½ cup Margarine (softened)
  • 4 cup Almond Breeze Almondmilk Cashewmilk Blend
  • 4 Eggs (lightly beaten)
  • 1 cup Sugar
  • 1 ½ cups Light brown sugar (packed)
  • 1 cup Dried cranberries
  • 1 cup Almonds (unsalted, roughly chopped)
  • 1 tablespoon Vanilla extract
  • ⅛ teaspoon Salt

Instruction

  • Preheat oven to 350°F.
  • Cube bread the into 2 inch pieces and set aside in a large bowl.
  • In another bowl, beat eggs lightly then add Almond Breeze Almondmilk Cashewmilk Blend, sugar, salt, vanilla, and whisk together.
  • Pour the mixture over the bread and let sit 5 to 10 minutes
  • In another small bowl, using a fork, combine the softened margarine, brown sugar, cranberries and almonds.
  • Pour half of the bread mixture into a greased 9x13 inch pan.
  • Top with half the cranberry almond mixture.
  • Spoon remaining bread mixture into the dish and top with remaining cranberry almond mixture. Press down into pan slightly. Pan will be really full.
  • Bake for 45 to 55 minutes. Center will be slightly jiggly, but will it will set as it cools.
  • NOTE: Place a cookie sheet under the dish to catch anything that may boil over.