Ingredients: |
Ingredients: 1 tablespoon unsalted butter, softened, plus 6 tablespoons unsalted butter, melted
¾ cup packed (5 1/4 ounces/149 grams) brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon salt
18 slices potato sandwich bread
2 ½ cups whole milk
6 large eggs
¼ cup sliced almonds, toasted
Confectioners' sugar
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish with softened butter. Mix brown sugar, cinnamon, nutmeg, and salt together in bowl.
Sprinkle 3 tablespoons brown sugar mixture evenly over bottom of prepared dish. Place 6 bread slices (use bread heels here) in even layer in bottom of dish. Brush bread with 1 1/2 tablespoons melted butter and sprinkle with 3 tablespoons sugar mixture.
Place 6 bread slices in single layer over first layer, brush with 1 1/2 tablespoons melted butter, then sprinkle with 3 tablespoons sugar mixture. Place remaining 6 bread slices over previous layer and brush with 1 1/2 tablespoons melted butter.
In separate bowl, whisk milk and eggs together until well combined. Pour milk mixture over bread and press lightly to submerge. Sprinkle with almonds and remaining heaping 3 tablespoons sugar mixture.
Bake until casserole is slightly puffed and golden brown and bubbling around edges, about 30 minutes. Transfer casserole to wire rack, brush with remaining 1 1/2 tablespoons melted butter, and let cool for 15 minutes. Sprinkle with confectioners’ sugar and serve.
TO MAKE AHEAD: The assembled casserole, minus almonds and remaining heaping 3 tablespoons sugar mixture, can be covered and refrigerated for up to 12 hours. When ready to cook, sprinkle with almonds and sugar mixture and bake as directed in step 5. |
