Categories: Brunch, make ahead

Ingredients

• 1 16 oz French or Italian bread
• 1 tbl unsalted butter
• 8 large eggs
• 2 1/2 c. WHOLE milk
• 1 1/2 c. heavy cream
• 1 tbl granulated sugar
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Topping:
• 8 tbl butter, softened
• 1 1/3 c. lt. brown sugar
• 3 tbl light corn syrup
• 2 c. pecans, chopped coarse

Directions

1. Spread break out over 2 cookie sheets and bake until dry at 325 degrees until light golden brown, about 25 minutes. Switch and rotate the baking sheets halfway through the baking time. Cool completely.

2. Coat a 13 × 9 baking dish with the butter and pack the dried bread into the dish. Whisk the eggs in a large bowl until combined and then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture evenly over the bread and press on the bread lightly to submerge. Cover and refrigerate 8 to 24 hours.

3. Stir topping ingredients except nuts together until smooth, then stir in the pecans. Refrigerate.

4. Preheat oven to 350 degrees. Unwrap casserole and sprinkle with pecans. Bake on cookie sheet at 350 for 1 hour until puffed and golden.

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