Overnight Breakfast Casserole
- 1 loaf French bread, cut in 1 inch slices
- 1/2 cup milk
- 1/2 cup half and half
- 1 tsp. vanilla
- 6 large eggs
- 1/8 tsp. nutmeg
- 1/8 tsp. cinnamon
- 1 cup brown sugar
- 1/2 cup softened butter
- 2 Tbsp. dark corn syrup
- 1 cup chopped pecans
Place bread slices on bottom of 9x13 inch pan. Beat together the milk, half and half, eggs, nutmeg and cinnamon. Pour over the bread. Refrigerate overnight.
By Robin from Washington, IA
In the morning, mix the brown sugar, butter, syrup and pecans. Spoon over mixture in pan. Bake at 350 degrees F for 45 minutes, uncovered. Let stand 5 minutes before serving.
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