A note from Grace:

I got this recipe from a lady I worked with 25+ years ago and it quickly became a family favorite for thanksgiving and Christmas. I like that it’s not a “firm” recipe, ingredients can be switched up for whatever I have on hand. I have used French bread, cinnamon raisin bread, plain old wonder bread (I don’t recommend the wonder bread) I have also used white sugar and it worked but didn’t have the depth of flavor the brown sugar gives. ENJOY!

This is an easy breakfast prepared the night before for Thanksgiving or Christmas breakfast  

All ingredients are adjustable to your personal taste and size of dish

INGREDIENTS 

1 loaf of Texas toast bread (or any bread you prefer)

1 ish stick of soft butter

1/2 ish cup of light brown sugar

Cinnamon 

Nutmeg 

1 dozen ish eggs

1 cup ish milk

Maple syrup 

INSTRUCTIONS 

• Butter your dish lavishly 

• Butter the bread generously and cut into 1/4s (the size of your dish will determine how much loaf you will use. As a guide I use a 9x13 dish and usually use 2/3 of the loaf)

• Lay your bread chunks snuggly into the dish

• Sprinkle this first layer with cinnamon, nutmeg and half of the brown sugar  

• Put another layer of bread chunks on top of the first and repeat with the cinnamon, nutmeg and brown sugar 

• Beat eggs and milk.

• Slowly pour eggs and milk over the bread and in the cracks (as a guide I use 10-12 eggs for a 9x13)

• Cover tightly with saran wrap and place in fridge overnight. The key is to allow the bread to soak up as much eggs as possible.

• When ready, remove saran and pop in a preheated 350° oven. Bake for 35-45 mins. When done a knife inserted should come out clean and the top will look toasty, crispy brown.

• Allow to cool for 10 mins then slice and serve with warm maple syrup, whipped cream, a sprinkle of cinnamon and fresh fruit.

NOTE: more eggs make a wetter custard, less eggs makes a crispier casserole. Baking time will have to be adjusted depending on how many eggs used and the size of the dish