Mix topping ingredients together and set aside til morning.
In a greased 9 x 13 pan, cut or break up the bread into chunks and spread throughout the pan. Whisk together the “mixture” ingredients in a bowl and pour over the bread in the pan. Cover with foil and refrigerate overnight.
Next morning, cook at 350 degrees for 45 minutes. Let sit for about 20 minutes prior to slicing.
Terrific served with strawberries and whipped creme!
- 1/2 Stick butter (softened)
- 1/4 cup brown sugar
- 1/2 cup pecans chopped
- 6 eggs
- 1 cup milk
- 1/2 cup half & half
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla
1 Panettone (Italian holiday cake)
1-2 loaves of Pepperidge Farm French Toast Swirl (I used 1 1/2 loaves for this recipe).