featherbed eggs

a bed and breakfast recipe from a wonderful place in marshall, michigan.  yum.

combine:
2 cups brown sugar
3/4 cups melted butter
1/2 teaspoon cinnamon.

spread evenly in the bottom of an 11x17" baking dish.  sprinkle with 1 cup chopped pecans.

arrange 10-12 slices crustless leftover french bread, challah, or brioche over the mixture.

whisk together:
10 eggs
3 cups milk
1.5 tsp vanilla
1/2 tsp freshly grated nutmeg.

pour evenly over the bread.  cover and refrigerate overnight.

in the morning, preheat the oven to 350 degrees.  bake for 45-60 minutes until puffed and golden.  make sure casserole is fully cooked; knifing the middle will let you know.  if a little runny custard oozes out, it's not ready yet.

a yummy caramelly syrup will have formed beneath the custard.  goodness gracious.  spoon it up over everything, serve with berries and a little cream and maybe maple syrup, and be happy.

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[trishlet]

Breakfast Casserole (6 servings)

12 oz pork sausage, cooked, crumbled and drained
6 cups cubed very stale bread
2 cups shredded cheddar
black pepper

10 eggs
3 cups milk
2 tsp dry mustard
several dashes Tabasco
1 tsp salt

optional: chopped green onion, sliced mushrooms, chopped tomato, chopped peppers...

Beat together eggs, milk, mustard, Tabasco and salt. Spread half the bread evenly over the bottom of a greased 9x13x2 baking dish. Spread over this half the cheese, half the sausage, half of any optional ingredient, and grind pepper over all to taste. Repeat with the rest of the solid ingredients. Pour egg mixture evenly over all, cover with foil, and refrigerate overnight. In the morning, remove from refrigerator and put uncovered in a preheated 350 degree oven. Bake until eggs are set, about an hour. If it's browning too quickly, tent with foil.