Super simple breakfast dish for holidays (or anytime)
1 - 11x7 rectangle pan or a large loaf pan works best.
You can use anything roughly this size.
INGREDIENTS
TOAST
1 loaf of brioche bread
8 eggs
1/2 cup 1/2 and 1/2
1 tsp cinnamon, divided
1/2 tsp nutmeg divided
1 tsp vanilla
TOPPING
1 stick butter
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup flour
1/2 cup firm packed brown sugar (I used dark)
1 cup chopped pecans
Coat the pan with either butter or spray oil (I use coconut). Cut the bread. I cut mine into slices then strips. Arrange in pan. Sprinkle lightly with 1/2 the cinnamon.
In a bowl, mix eggs, half and half, vanilla, cinnamon and nutmeg. Gently pour egg mix over bread in pan and cover tightly with foil. Put in refrigerator overnight.
In clean bowl, put next 5 ingredients (leaving chopped pecans aside). Cut butter, flour and spices together with fork or pastry cutter until mix is crumbly. Put in ziplock bag or other container in fridge til morning.
TO BAKE
Take pan out of refrigerator. Uncover. Turn oven to 350° to preheat.
Sprinkle pecans over bread - gently use a fork to spread them down into the crevasses. Then, sprinkle crumbled topping over the pan - again use fork to keep topping off edge of pan.
Bake at 350° for 45 minutes to 1 hour. If top begins to over brown, lay a piece of foil over top lightly.
Spoon out and serve with syrup and berries as desired.
