Sunday, February 13, 2011

OMG- awesome breakfast casserole.

OMG. This is one of the best breakfasts I've ever made. I made it with Challah, and sprinkled it with Confectioner's Sugar. Also, I served it with bananas, strawberries, and blueberries.

I only had dark brown sugar available and it was so amazing, I am not sure I'd go with the light brown sugar. Thumbs up!

from Virginia Willis, BON APPETIT,Y’ALL

4 tablespoons unsalted butter, melted

3/4 cup firmly packed light brown sugar

1 loaf brioche or challah bread, sliced into 1 1/2 inch slices

8 large eggs, lightly beaten

1 cup whole milk

1 tablespoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of salt

1/2 cup chopped pecans

Confectioners’ sugar for accompanimen

Pure Maple Syrup

-Combine the melted butter and sugar in the bottom of a baking dish.
-Make a nice even layer of the mixture to cover the entire area.
-Arrange the bread slices on top, squeezing them in place.
-Whisk the eggs, add all the remaining ingredients except the pecans.
-Pour over the bread, letting it soak in.
-Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don’t worry I promise it will be so when you eat it)
-Keep refrigerated for at least 3 hours or up to 12 hours.
-Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees.
-Bake until lightly browned and set, 35 to 40 minutes.
-Remove and slightly cook if you can wait a few minutes.
-Serve hot or warm with sorghum, cane or maple syrup.

Serves 8

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