Description: Gail adapted a couple of recipes and came up with this, to use up leftover cinnamon raisin bread she had :)
Date Added:
April 6, 2016
Season:
Category:
Breakfast / Brunch
Prep. Method:
Calories:
Dish Type:
Serves:
0
Cuisine:
Prep. Time:
Ingredients:
5 cups cinnamon raisin bread, cubed
3 cups milk
6 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons softened butter, cut into cubes
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Lightly spray with cooking spray a 13x9 baking pan. Pour bread cubes into the prepared pan. Beat milk, eggs, brown sugar, vanilla and almond extract together in a bowl until evenly mixed; pour mixture over bread cubes. Set aside for bread to absorb liquid, about 10-15 minutes. Sprinkle with cinnamon and pecans. Evenly arrange butter cubes on top of casserole. Bake until golden, about 50 to 55 minutes.
Gail's Notes: Combined a couple of recipes to make this, and also halved and used a 9 inch pan. She didn't use the butter or pecans on the topping. And she also used some half and half mixed with the milk, and may have used more, to make sure everything was coated and soaked. She sprinkled it with confectioners? sugar after it came out of the oven.??The other recipe said you could drizzle syrup over, which she got out but didn't use, because she thought it didn't need it. She said it turned out good!
)
