My friend made this and I had it this morning...it was divine! So fluffy and yummy, I could have had it for all three meals. I'm thinking, you could easily make this in the crock-pot or the dutch oven while camping. Thanks Mel for sharing the recipe...though I really wasn't going to leave your house without it ;-).
ingredients:
1 loaf french bread, cut diagonally into 1" pieces
8 eggs lightly beaten
2 cups half & half
1 cup milk (or you can take the half & half and milk, and sub it out for 2 1/2 c milk and 1 can sweetened cond milk)
cinnamon, to taste
nutmeg, to taste
topping:
1 cup softened butter
1 cup chopped pecans (optional)
1 cup brown sugar
directions:
1. Place cut bread in 9x13 baking dish.
2. Mix remaining ingredients together. Pour over bread and in between pieces. Let sit in fridge overnight for at least a few hours.
3. Cream together topping ingredients and spread on bread.
4. Bake at 350 for 45 minutes.
*Garnish with powdered sugar (optional) and serve with syrup or macerated berries.
ingredients:
1 loaf french bread, cut diagonally into 1" pieces
8 eggs lightly beaten
2 cups half & half
1 cup milk (or you can take the half & half and milk, and sub it out for 2 1/2 c milk and 1 can sweetened cond milk)
cinnamon, to taste
nutmeg, to taste
topping:
1 cup softened butter
1 cup chopped pecans (optional)
1 cup brown sugar
directions:
1. Place cut bread in 9x13 baking dish.
2. Mix remaining ingredients together. Pour over bread and in between pieces. Let sit in fridge overnight for at least a few hours.
3. Cream together topping ingredients and spread on bread.
4. Bake at 350 for 45 minutes.
*Garnish with powdered sugar (optional) and serve with syrup or macerated berries.
