Serves 6 Ingredients:
  • 1 tablespoon butter
  • 12 slices Village Hearth Premium White Bread
  • 4 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar, divided
  • 1 teaspoon vanilla extract, divided
  • 5 eggs, divided
  • 1 cup fresh raspberries, mashed
  • 1 cup whole milk
  • 1/4 teaspoon grated nutmeg
  • powdered sugar for dusting
Directions: Grease a 9″ x 9″ baking dish with butter. Fit 4 slices of bread on bottom of dish, not overlapping. Cream together cream cheese and 1/4 cup of sugar. Add 1 egg and 1/2 teaspoon vanilla. Spread half of mixture on bread layer, then 1/2 cup of raspberries. Repeat layers, finishing with  bread slices. Press down gently. Whisk 4 eggs, then add 1/4 cup sugar, 1/2 teaspoon vanilla, milk, and nutmeg. Slowly pour over bread layers, allowing bread to soak in liquids. Cover with plastic wrap and gently press down. Refrigerate for a minimum of 2 hours or overnight. Remove from fridge for 30 minutes before baking. Preheat oven to 350°. Bake for 40 – 45 minutes until custard is set and a knife inserted in the center comes out clean. Cool for 10 minutes and dust with powdered sugar.