1 sourdough baguette (8 oz.), cut diagonally in 1-inch-thick slices
5 large eggs
1 cup half-and-half (light cream)
1 cup milk
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup firmly packed brown sugar
1 tablespoon light corn syrup
1/2 cup chopped pecans or walnuts
How to Make It
Lightly butter a 9- by 13-inch pan. Lay baguette slices on a cut side in a single layer in pan, squeezing if needed to make them fit. In a blender or in a bowl with a whisk, whirl or beat eggs, half-and-half, milk, nutmeg, cinnamon, and vanilla to blend well. Pour egg mixture over bread to moisten evenly. Cover and refrigerate at least 8 or up to 24 hours.
In a 1- to 2-quart pan over medium heat, stir 1/4 cup butter with brown sugar, corn syrup, and pecans until butter melts. Uncover bread mixture and spread slices evenly with the butter mixture, using all of it.
Bake, uncovered, in a 350° oven until topping is browned and bubbly, about 45 minutes. Scoop portions into bowls.
My darling daughter-in-law made this for our Christmas brunch and I was so impressed!!!! Very easy to prepare (for her, anyway :o) and it was delicious. I am going to fix it for my own Christmas breakfast. Very very good!
She did make two layers of bread in places, because the baking dish was crowded.
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