Description
When the weather starts to get cooler, a warm, filling breakfast just makes more sense. You'll have to start this one day ahead of time, but it's well worth the wait.
Ingredients
Prep Time:
Total Time:
Instructions
Slice sweet bread into about 20 slices, 1" thick. Liberally spray a 9" x 13" baking dish with cooking spray and arrange bread slices in 2 rows overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, and beat with a rotary beater or whisk until blended (but not too bubbly). Pour mixture over the bread slices, making sure they're evenly covered (get the mixture in between the slices with a spoon). Cover and refrigerate overnight.
The next morning, preheat oven to 350º F. Combine all the ingredients for the topping (melted butter, light brown sugar, macadamia nuts, coconut pancake syrup, ½ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg) and spread evenly over the top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with coconut pancake syrup.
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Source:
Chef Michi Watarai
