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This overnight breakfast casserole is easy and delicious April 16, 2012
Ingredients
Casserole: 1 loaf sliced white bread, cubed 8 eggs 2 cups milk 2 cups half and half 2 teaspoon vanilla 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Nut topping: 3/4 cup butter, softened 1 1/3 cup brown sugar 1 1/3 cup pecans or walnuts, coarsely chopped 3 Tablespoons dark or light corn syrup (we usually use light) Directions Generously grease 13 X 9 X 2” pan. Preheat oven to 350°F. Fill pan with cubed bread, to within 1/2” of top. Blend eggs, milk, half and half, vanilla, nutmeg, and cinnamon. Pour over cubed bread. Cover and refrigerate overnight. Combine topping ingredients and put on top when ready to bake toast. Bake at 350°F for 60-75 minutes, until puffed and golden. If top browns too quickly, cover with foil. We usually cover with foil the first 45 minutes. Serves: 10-12 people  Email info@millerhaus.comVisit The Miller Haus Bed & Breakfast Copyright ©2012 WCHS-TV Eyewitness News. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. |
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Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.Copyright ©2013, WCHS-TV8. Portions are Copyright 2013 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed. |