This overnight breakfast casserole is easy and delicious
April 16, 2012
1 loaf sliced white bread, cubed
2 cups milk
2 cups half and half
2 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
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)
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
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