I’m offering up this incredibly delicious brunch dish on Friday so if you have any sort of breakfast or brunch plans this weekend, you can still include it. I made this last weekend for Mother’s Day brunch at our house, and it was a huge hit. And it just happens to be perfect for a crowd because you assemble it the day before and then bake it the next day.Start by buttering a 9×13 casserole dish really liberally.Then dip the bread slices in the egg mixture and layer them in the casserole dish snugly in a double layer. Note that I used 6 bolillo bread rolls to make mine, a classic Mexican bread made with just a touch of sugar. Brioche or challah bread would work also.After you place all the bread in the casserole dish, pour the remaining egg mixture over the top. Top with the sugar-nut mixture and bake until set and bubbly.Serve with real maple syrup for a breakfast you’re not soon to forget!
- 2 tablespoons butter, softened
- 20 slices bread, 1" thick
- 8 large eggs
- 2 cups half and half
- 1 cup whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ pound butter
- 1 cup brown sugar, packed
- 1 cup chopped pecans
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- Butter a 9x13 casserole dish with the 2 tablespoons of butter. Beat together eggs, half and half, milk, sugar, vanilla, cinnamon and nutmeg. Dip each slice into the egg mixture then layer bread slices in pan in 2-3 layers. Pour remaining egg mixture over bread slices and between the gaps. Combine remaining ingredients - butter through nutmeg - in a food processor and pulse until nuts are chopped and ingredients are well combined. Sprinkle over the top of the casserole. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F. Bake uncovered until puffed up and golden and eggs are cooked, about 40 minutes. Serve with maple syrup.