Source: Cooks.com
This is one of my all-time favorite breakfast casserole recipes, and it has always been a big hit for entertaining (awesome brunch recipe) as well. It’s a nice change from the routine egg and potato casseroles. It does require refrigeration before baking (for the bread to absorb the egg mixture), so it’s a great option to make the night before! Trust me, this one’s a keeper!!!Ingredients:
- 1 1/2 stick butter
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1 1/2 cups brown sugar
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1 1/2 tsp cinnamon
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1 loaf Pepperidge Farm bread, white (1 lb. loaf)
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6 eggs
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2 cups milk
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Maple syrup
Directions:In a 9×12 dish, Melt stick butter. Add brown sugar and cinnamon; make a paste and spread over bottom of dish.Remove crusts from bread slices. (Recipe calls for a 1 lb loaf of Pepperidge Farm bread, but if its not available choose a similar, ‘dense’ bread.) Layer bread slices in the pan on top of the paste, making sure to fill in the sides and ends with smaller pieces (like putting together a puzzle).Beat 6 eggs and add 2 cups milk. Pour over top of bread slices. Cover and refrigerate (up to overnight).Bake 25-30 minutes at 350 degrees. Drizzle maple syrup on top and run under the broiler until brown and bubbly.Enjoy!!!
Ang says
March 29, 2010 at 5:56 pmOh my, that sounds yummy! It's nice to meet you too – your boys are all beautiful! How long ago were you in Austin?
mpannek says
March 29, 2010 at 6:04 pmHi Ang! Thank you! We moved in October, 2008… right when the babies were around 10 months. 🙂
Tina says
March 30, 2010 at 1:55 pmLooks good, my gang would love it! Unfortunately I am deathly allergic to eggs but as long as the kids are fed that's all that matters. I will have to try that. You are so organized and you house is always so tidy and clean……I am starting to feel very inadequate 😛