Categories: Breakfast

Ingredients

• 3 tablespoons butter, softened
• 1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
• Cooking spray
• 1 (12-ounce) jar orange marmalade
• 2 3/4 cups 1% low-fat milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 6 large eggs
• 1/3 cup finely chopped walnuts/pecans

Directions

1. Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 × 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.

2. Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

3. Preheat oven to 350°.

4. Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

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