The raspberries and hint of orange are just the right amount of pop for a Saturday morning. The center is creamy and like a custard while the top of the strata is crunchy. It's by far one of the best things I've made.
In a mixing bowl, combine sweetened condensed milk, heavy cream, eggs, almond extract, and zest and juice of one orange. Whisk until bubbly.
Fold in raspberries.
Pour liquid over the bread. Push down on the bread so that it absorbs the liquid. Sprinkle almonds over the top. Cover with aluminum foil. Refrigerate overnight.
When ready to bake, remove from refrigerator and preheat oven to 400 F.
Keep the dish covered and bake for 40 minutes. Uncover and bake for 5 minutes or until the top is golden brown.