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1 loaf (1 pound) un-sliced cinnamon-raisin bread, preferably whoe-wheat
5 large eggs
Yolks from 3 large eggs
3/4 cup granulated sugar
3 cups milk
1 cup half and half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
For garnish, confectioner's sugar and fresh berries.
Grease two 9" square baking dishes (or a 9 1/2" X 13" baking dish). Trim ends from cinnamon bread. Cut the rest of the loaf in 8 slices. Arrange 4 slices on bottom of each baking dish (or put all slices on bottom of 9 1/2" X 13" baking dish). Whisk whole eggs and yolks in a large bowl until blended. Add sugar, milk, half and half, vanilla, cinnamon, and nutmeg. Whisk until well blended. Pour evenly over bread, cover with foil, and regrigerate overnight. Pre-heat over to 350 degrees. Drizzle bread with melted butter. Bake uncovered 45 to 60 minutes until browned and custard is set. Garnish with confectioner's sugar and fresh berries. Serve with pure maple syrup or local honey.
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