Ingredients
1
loaf challah or French bread (1 lb), cut into 1-inch slices
8
eggs
2
cups whole, low-fat (2%) or soy milk
1
cup half-and-half
4
teaspoons packed light brown sugar
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
teaspoon vanilla
2
tablespoons unsalted butter, cut into small cubes
3
tablespoons granulated sugar
2
teaspoons ground cinnamon
1/2
cup chopped pecans
Maple-flavored or real maple syrup, if desired
Preparation
Butter bottom only of 13x9-inch (3-quart) glass baking dish. Place bread slices in 2 rows, overlapping each other on an angle, in baking dish.
In large bowl, beat eggs, milk, half-and-half, brown sugar, salt, 1/4 teaspoon cinnamon, the nutmeg and vanilla until thoroughly combined. Carefully pour mixture over slices, making sure each slice is completely coated. Cover baking dish with foil or plastic wrap; refrigerate 8 hours or overnight.
At serving time, heat oven to 350°F. Uncover baking dish; sprinkle butter, granulated sugar, 2 teaspoons cinnamon and the pecans over bread.
Bake 40 minutes or until golden brown. Serve with maple syrup.
