Try this variation on the classic breakfast. It’s made better with Musselman’s Apple Butter.
Spray a 9X13 baking dish with cooking spray then layer the bread slices on the bottom of the pan. (It's ok if pieces overlap; halve them to fill in the gaps.)
In a medium bowl, whisk together eggs, milk, apple butter, vanilla, cinnamon and nutmeg. Pour mixture on top of the bread, making sure that each slice is fully immersed in the liquid.
Sprinkle evenly with raspberries, walnuts and brown sugar.
Cover and refrigerate 4 hours to overnight.
The next morning, preheat oven to 350°F and bake, uncovered for 45 minutes.
Serve with maple syrup and butter if desired.