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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways go crazy for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska Ingredients:
1 loaf (1 pound) unsliced cinnamon-raisin bread |
5 eggs |
2 egg yolks |
1 cup half-and-half cream |
3/4 cup packed brown sugar |
2 teaspoons pumpkin pie spice |
1 teaspoon maple flavoring |
1 teaspoon vanilla extract |
3 cups milk |
1/4 cup butter, melted |
fresh strawberries or maple syrup, optional |
Directions:
1. Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans.
2. In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
3. Remove from the refrigerator 30 minutes before baking.
4. Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted near the center comes out clean. Serve warm; top with strawberries or syrup if desired. Yield: 6-8 servings.
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