INGREDIENTS
1
Raspberries
6
Eggs
2 tbsp
Color corn syrup, light
1 cup
Brown sugar, packed
1 1/2 tsp
Cinnamon, ground
1 tbsp
Granulated sugar
1/4 tsp
Nutmeg, ground
1 tsp
Vanilla
1 cup
Pecans, toasted
1
16 1/2-inch slices French bread
1/2 cup
Butter
1 1/2 cups
Milk