This dish is a wonderful breakfast, especially when you have company over – like the up coming holidays 😉 Just make sure to make it up the night before & give yourself time in the morning to let it warm up before you bake it.
Many thanks to my mother-in-law, Jamie for this recipe!!
- 1 stick butter
- 1c packed brown sugar
- 1T light Karo syrup
- 1/2c chopped pecans
- 1 loaf of french bread (we’ve found the thick cut Texas bread is the best fit for a 9×13 glass baking dish)
- 5 eggs, beaten
- 1 1/2c half-n-half
- 1t ground cinnamon
- 1t ground nutmeg
Butter glass baking dish. In a small sauce pan melt the stick of butter. Once melted, add brown sugar & Karo syrup until well blended. Pour this syrup mix into the baking dish & sprinkle chopped pecans on top. Place 1″ slices of bread (this is when you’ll see the thick Texas bread works best size wise). Beat the eggs together with the half-n-half & cinnamon & nutmeg. Pour this over top of the bread. Cover with saran wrap & put in the fridge overnight.
Next morning, take out & set on the counter for about 1/2 hour, letting it come to room temperature. Bake in the oven at 375 for 35 minutes. Turn the broiler on the last couple of minutes to crisp/brown the top of the bread.
Serve up on a plate, no extra syrup needed as this comes with it baked right in! Just make sure you don’t let the food cool in the dish or you’ll need a jackhammer to get it out!! We soaked our dish for 24 hours, every now & then changing out the soapy water & chipped away at what was left in the dish. Never will let that happen again!!
**One loaf of the Texas bread will make 2 baking dish batches.
**In the oven, while this dish is baking, on the shelf below, you can also “bake” a pan of bacon. This way, keeps your stove open & you can socialize with your company instead of chained to the kitchen!