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Foodgeek: |
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Rating: |
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Servings: |
7 servings |
Prep. Time: |
6:00 |
Total Time: |
7:00 |
Ingredients: |
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1 loaf Rhodes Bread Dough, baked and cooled
1 cup strawberry preserves
2 cups milk
5 eggs, lightly beaten
1 tbsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1/4 cup sliced almonds
2 tbsp. powdered sugar
Sauce:
1/2 cup sugar
3 tbsp. water
1 tbsp. butter
1/2 cup evaporated milk
1/2 tsp. almond extract
1/8 tsp. salt
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Directions:
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Cut loaf into 14 equal slices and set aside. Prepare sauce by combining sugar and water in a heavy pan. Cook over medium-low heat until sugar dissolves, about 3 minutes. Cover and cook over medium heat 1 minute. Uncover and continue to cook 5 more minutes (do not stir). Remove from heat, and let stand 1 minute. Add butter and stir until melted. Add evaporated milk, stirring constantly. Return to medium heat and cook, stirring constantly, 3 minutes or until mixture melts and is smooth. Remove from heat, stir in almond extract and salt. Pour sauce in a sprayed 9x13-inch baking pan. Arrange 7 bread slices in pan. Spread preserves evenly over bread and top with remaining 7 slices. In a bowl, combine milk, eggs, vanilla, cinnamon, nutmeg, and salt. Pour over bread and sprinkle with almonds. Bake at 350 degrees F. 35-40 minutes or until golden brown. Cool 5 minutes and sprinkle with powdered sugar.
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