Categories: Brunch

Ingredients

• 1 loaf Pepperidge Farm Cinnamon-Swirl
• 6 eggs
• 1-1/2 C. half-and-half
• 1-1/2 C. milk
• 1 t. vanilla
• 5 T. butter
• 3/4 C. chopped pecans or walnuts
• Maple syrup for serving

Directions

1. Spray a 9X13” casserole with cooking spray.

2. Cut the bread into bite-size cubes. Place 11/2 cups of the cubes in a zipper storage bag and set aside. Place the remaining cubes into the baking dish. Set aside.

3. Whisk the eggs well. Whisk in the half-and-half, milk and vanilla. Pour the egg mixture over the bread cubes in the casserole. Press the bread cubes down into the egg mixture to make sure they are all moistened. Cover the dish and refrigerate overnight, or for at least 8 hours and up to 24 hours.

4. Preheat oven to 375°.

5. Just before baking, microwave butter until almost melted. Remove and stir until the butter melts completely. Pour the nuts into the bag with the reserved bread cubes. Pour the melted butter into the bag, seal and shake until the bread and nuts are coated with butter. Uncover the casserole and press the soaked bread cubes down with the back of a spoon to remoisten. Scatter the bread-nut mixture evenly over the top. Use the spoon to help distribute the nuts and cubes evenly.

6. Bake the casserole, uncovered, until lightly brown on top and puffed, about 45 to 50 minutes. Let the casserole stand 5 to 10 minutes before serving.

7. To serve, cut into squares, place on plates and serve with maple syrup.

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