1 loaf crusty sourdough bread (like the LaBrea loaves)
4 cups milk
8 eggs
1/2 tsp cinnamon
1 cup whole berry cranberry sauce
4 Tbl unsalted butter, cold
1/3 cup brown sugar
1/3 cup flour
1 cup chopped pecans
Grease a 9 by 13 casserole dish. Cut bread into bite size cubes. Whisk eggs, milk, cinnamon, and cranberry sauce together in a large bowl. Add the bread cubes and stir to coat. Pour into the baking dish and spread evenly. Cover with plastic and refrigerate overnight.
In the morning, heat oven to 350. Mix flour and brown sugar in a small bowl. Cut butter into the flour and sugar until it resembles small peas. Stir in pecans. Unwrap casserole and sprinkle pecan mixture evenly over the top. Bake for 1 hour. Serve with maple syrup.
4 cups milk
8 eggs
1/2 tsp cinnamon
1 cup whole berry cranberry sauce
4 Tbl unsalted butter, cold
1/3 cup brown sugar
1/3 cup flour
1 cup chopped pecans
Grease a 9 by 13 casserole dish. Cut bread into bite size cubes. Whisk eggs, milk, cinnamon, and cranberry sauce together in a large bowl. Add the bread cubes and stir to coat. Pour into the baking dish and spread evenly. Cover with plastic and refrigerate overnight.
In the morning, heat oven to 350. Mix flour and brown sugar in a small bowl. Cut butter into the flour and sugar until it resembles small peas. Stir in pecans. Unwrap casserole and sprinkle pecan mixture evenly over the top. Bake for 1 hour. Serve with maple syrup.
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