Ingrients & Directions
5 tb Butter; softened
12 sl Bread; crusts trimmed
2 c Raspberries; divided
4 Eggs
1/2 c Sugar
3 c Milk
Spread butter on bread. Fit 6 slices, buttered-side down, into a 11-by-7
inch pan. Sprinkle 1 cup of berries on top. Layer with remaining bread and
berries. Whisk eggs and sugar, then add milk and mix well. Pour over bread,
pressing down gently. Let stand for 30 minutes. Place pan in another pan
with 1-inch of water and bake at 350 degrees for 50 minutes.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings