From inthekitchenwithkath.com
(Adapted from a recipe at epicurious.com, attributed to Tracey Seaman, March 2007)
Serves 4 – 6 (Double and use a 9x13-inch pan to serve 8 – 10)
¼ cup pure maple syrup, plus additional for serving
3 cups 1-inch cubes of white bread (crusts optional, I left them on)
¾ cup fresh raspberries
3 large eggs
2 cups whole milk (or almond milk)
½ teaspoon finely grated lemon zest
1/8 teaspoon salt
1. Preheat the oven to 350˚.
2. Butter an 8x8-inch baking pan; pour the maple syrup in the pan.
3. Distribute the bread cubes and the raspberries in the pan.
4. Beat the eggs, milk, lemon zest and salt together and pour over the bread cubes.
5. Bake until puffy and golden brown, about 50 minutes. Let sit for 5 minutes before cutting.
6. Serve with additional maple syrup.