6 to 8 servings SERVINGS
- 1 loaf French bread
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 3 teaspoons cinnamon, divided
- 2 teaspoons nutmeg, divided
- 2 sticks butter, softened
- 1 cup brown sugar
- 2 tablespoons light corn syrup
- Generously butter 9-by-13-inch baking dish. Slice bread into 1-inch-thick slices, and arrange in rows in baking dish. Set aside.
- In large bowl, combine eggs, half-and-half, milk, sugar, vanilla, 2 teaspoons cinnamon, and 1 teaspoon nutmeg. Whisk until blended but not bubbly.
- Pour egg mixture over bread slices and spoon some between slices. Be sure all bread slices are covered with mixture.
- Cover with foil and refrigerate overnight.
- The next day, about an hour before you plan to eat, preheat oven to 350 F.
- In small bowl, mix butter, brown sugar, corn syrup, remaining cinnamon, and remaining nutmeg until well-combined.
- Remove casserole from refrigerator. Allow to come to room temperature for 15 to 20 minutes. Spread brown sugar mixture evenly over bread and egg mixture.
- Bake for 45 minutes, or until puffed and lightly golden. Cool before serving.
FOR MORE, SEE EASTER BRUNCH RECIPES