Preheat oven to 350°F.

In a medium bowl, whisk eggs lightly.**see below for egg free directions.

Add in milk, cinnamon, vanilla, almond extract, and maple and whisk to combine.

Add in ⅔ c raspberries and most of the almonds, leaving extra to sprinkle over top.

Cut slices of bread into bite sized pieces.

Fold in the bread and allow to soak up all of the liquid. If it seems there is too much leftover liquid, you may want to add another piece of bread.

Transfer mixture into a cast iron or oven safe skillet lightly seasoned with coconut oil.

Add the rest of the berries and almonds.

Bake for 35-45 minutes or until the top is browned and a toothpick in the center comes up dry.

I even left mine in a bit longer because I like the bottom extra browned!

Allow to cool for 5-10 minutes and then slice to serve. Add a drizzle of maple or even add some real or coconut whipped cream. Mmmmm.