1. Casserole: 2. Heat oven to 325°F. 3. Arrange bread in a single layer on two baking sheets. 4. Bake bread until dry and lightly browned; about 25 minutes. 5. Remove from oven and allow bread to cool. 6. Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray. 7. Layer the baked bread tightly in the prepared dish; you should have two layers. 8. Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg. 9. Pour evenly over bread. 10. Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top). 11. Refrigerate for 8 to 24 hours. 12. Before Baking: 13. Preheat oven to 350°F. 14. Mix the butter, brown sugar and corn syrup together until smooth. 15. Stir in the pecans. 16. Spoon the topping over the casserole and spread evenly. 17. Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes. 18. Cool for 10 minutes before slicing and serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
