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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