Serves: 6
Total Calories: 557
Yield: 6

1 loaf Rhodes Bread Dough , baked and cooled
1 cup strawberry preserves
2 cups milk
5 eggs, lightly beaten
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/4 cup sliced almonds
2 tablespoons powdered sugar
SAUCE
1/2 cup sugar
3 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
1/2 teaspoon almond extract
1/8 teaspoon salt

Cut loaf into 12 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 into a sprayed 9x13-inch baking pan. Arrange 6 bread slices in pan. Spread preserves evenly over bread and top with remaining 6 slices. In a bowl, combine milk, eggs, vanilla, cinnamon, nutmeg and salt. Pour over bread and sprinkle with almonds. Bake at 350°F 35-40 minutes or until golden brown. Cool 5 minutes and sprinkle with powdered sugar.

Nutritional Facts:

Serves: 6
Total Calories: 557
Calories from Fat: 115

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Bread and Jam Loaf
Breakfast Bread Pudding
Breakfast Favorites Pizza
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Cinnamon Apple Crumble
Cinnamon Blueberry Crumble Muffins
Cinnamon Marble Loaf French Toast with Butter Syrup
Cinnamon Roll Bread Pudding
Cinnamon Roll Waffles
Cranberry Orange Pull-Apart
Cream Cheese Danish
Egg and Cheese Bake
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French Toast Bundt
French Toast Pockets
French Toast Sticks
Ham and Egg Cups
Macadamia Nut Sticky Buns
Mini Breakfast Pizzas
Orange and Coconut Ring
Orange Juice Breakfast Rolls
Overnight Breakfast Rolls
Pani Popo (Samoan Coconut Rolls)
Potatoes and Cheese Bruncheros
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