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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I always turn to this recipe when I am having a brunch or an early morning special occasion. It is so easy to prepare and absolutely delicious. Everyone always loves this sweet early morning dish. Ingredients:
1 loaf bread, sliced 1/2 - 1 inch thick (i use 16 oz. of my favorite bread such as french bread, hawaiian bread or cinnamon swirl bread) |
5 eggs |
1 cup half-and-half |
1 cup milk |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 teaspoon vanilla |
1/2 cup butter |
1 cup brown sugar, packed |
2 tablespoons light corn syrup |
1/2 cup chopped pecans (optional) |
Directions:
1. Grease a 9x13 inch glass baking dish ( I use an large oval glass baking dish). Slice bread and place one even layer into dish, squeezing bread in if necessary; set aside. In a large bowl whisk together the eggs, half and half, milk, cinnamon, nutmeg and vanilla till well combined. Pour mixture evenly over the bread. Cover baking dish with plastic wrap and chill overnight. In morning remove baking dish from refrigerator and uncover. In a small pan melt butter. Add brown sugar, corn syrup and pecans (if using). When all has melted and combined take off heat and evenly pour caramel topping over the soaked bread. Bake uncovered in a 350 degree oven about 45 minutes, or until puffed, bubbly and golden brown. Let sit 10-15 minutes before serving. ( I like to keep a cookie sheet or a piece of tin foil under the baking dish while cooking because once in a while this likes to bubble over on you). Also if you would like it to be extra sticky and gooey double the recipe for the caramel topping.
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