Upside Down French Toast

Upside Down French Toast
6 large eggs
1 cup milk
2/3 cup fruit juice, such as apple juice or orange juice (for more tang)
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cardamom (optional)
Pinch of salt
6 cups stale bread cut into cubes (you can also use day old muffins in place of some or all of the bread cubes)
1/2 cup butter, melted
3/4 cup firmly packed brown sugar
About 2 cups of your choice of raspberries, blueberries, sliced strawberries, sliced peaches, and-or pineapple pieces
In a large bowl, stir together the eggs, milk, juice, vanilla, spices, and salt until blended. Add the bread cubes and toss to coat. Let mixture stand for 20-30 minutes to allow the bread to absorb the moisture.
Lightly butter a 13-by-9-inch baking pan. Add the melted butter and top evenly with the brown sugar; arrange the fruits over the sugar. Place the bread mixture on top and press down gently. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Uncover and bake for about 45 minutes or until cooked through. Invert to serve and cut into rectangles.
Serves eight.
Susan Vernon, Casa de las Chimeneas, Taos, NM