Ingredients: |
Ingredients: Casserole:
1 16-oz loaf supermarket French or Italian bread, torn into 1-inch pieces
1 T. unsalted butter, softened
8 large eggs
2 ½ c. whole milk (do not use low-fat or skim here)
1 1/2 c. heavy cream
1 T. sugar
2 Tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
8 T. (1 stick) unsalted butter, softened
1 1/3 c. (9 1/2 oz) light brown sugar
3 T. light corn syrup
2 c. (8 oz) pecans, chopped coarse
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Directions: |
Directions:For the casserole: heat oven to 325º. Spread bread out on 2 baking sheets and bake until dry and light golden brown, about 25 min, switching and rotating baking sheets halfway through baking time. Let cool completely. Coat a 13 x 9 inch baking dish with butter and pack dried bread into dish. Whisk eggs in large bowl until combined, then whisk in milk, cream, sugar, vanilla, cinnamon, and nutmeg. Pour egg mixture evenly over bread and press on bread lightly to submerge; wrap pan tightly with plastic wrap and refrigerate for at least 8 hours or up to 24.
For the topping: mix butter, brown sugar, and corn syrup together until smooth, then stir in pecans. You might it easier to use a hand elec mixer for this. Transfer topping to an airtight container and refrigerate for at least 8 hours or up to 24 hours.
Adjust oven rack to middle position and heat to 350º. Unwrap casserole and sprinkle topping evenly over top. Place on rimmed baking sheet and bake until puffed and golden, about 1 hour. Serve immediately. |
Personal
Notes: |
Personal
Notes: I always make this for the big family brunch we have the weekend before Christmas - when all the kids come and we exchange gifts. I serve with sausages, fruit and juice - cookies for dessert! Everyone just loves this —I make lots extra so they can all take a bit home. Seriously, it is even better the next day!
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