Categories: Breakfast, Casserole
Ingredients
- 4 eggs
- 2 cups milk
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon vanilla (original recipe calls for 4 T. vanilla, which seems insane, try at your own risk)
- 1⁄3 cup sugar
- 1 large loaf day-old French bread
- Streusel Topping:
- 1⁄3 cup brown sugar
- 1/4 cup butter
- 1 tablespoon flour
- 1⁄3 cup quick oats
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
Directions
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In a bowl, whisk together the eggs, milk, cinnamon, salt, vanilla, and sugar; pour half the mixture into a 13 × 9 inch pan sprayed with nonstick cooking spray.
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Cut bread into slices 1 1/2 inches thick and lay in pan, filling completely.
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Pour remaining egg mixture over top; cover and refrigerate overnight.
-
Remove from refrigerator and bring to room temperature, about 30 minutes.
-
Bake, uncovered, at 450° for 15 minutes.
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Mix topping ingredients together and sprinkle over casserole, bake for 10 minutes more.