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Saturday, May 24 2014

ingredients

12 ounces Italian bread, cut into 1-inch-thick slices
8 beaten eggs
2 cups milk
2 cups half-and-half or light cream
2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons dark-colored corn syrup
1 cup coarsely chopped pecans, walnuts, hickory, or hazelnuts

directions

Butter a 13x9x2-inch baking dish. Arrange bread slices in the bottom of the dish, overlapping as necessary.

In a large mixing bowl, combine eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Slowly pour egg mixture evenly over bread. Press down lightly with large spoon. Cover and chill in the refrigerator for 2 to 24 hours.

For topping:

In bowl, mix butter, brown sugar, and corn syrup. Stir in nuts. Spoon small mounds of the nut mixture over the bread in baking dish.

Place baking dish in a 15x10x1-inch baking pan to catch drips during baking. Bake, uncovered, in a 325 degree F oven 1 hour or until puffed and golden. Let stand 15 minutes.

nutrition information

Per Serving: cal. (kcal) 414, Fat, total (g) 24, chol. (mg) 181, carb. (g) 40, fiber (g) 2, pro. (g) 10, sodium (mg) 338, Percent Daily Values are based on a 2,000 calorie diet

Posted by: Send a Meal AT 09:36 am | Permalink | 0 Comments | Email

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