Ingredients:
8-10 cups of
French Bread cut into 1 "cubes. Any combination of sweet breads/pastries
may be used. We like to use leftover cinnamon rolls. I used 1 lb pkg. Albertson’s cinnamon rolls, day old
1 (8 oz.) packages
of cream cheese, cubed
8 eggs 2
1/2 cups milk (light cream or a combination) if you buy 1 pint heavy cream, take out ½ cup and add 1 cup milk to
make 2 ½ cups.
1/2 cup
white sugar 1
teaspoon baking powder
1 teaspoon
vanilla 1/2
cup pecans, whole or chopped
1/2 heavy cream for topping 1/2
cup white sugar mixed with 1 teaspoon cinnamon
12-24 hours
before serving:
Spray
9" X 13" X 2" with non stick baking spray. Layer bread/pastry
cubes in pan, sprinkle cubed cream cheese and pecans on top of mixture. In a
large bowl, beat eggs, sugar, milk, vanilla and baking powder until well mixed.
Pour over bread and cheese mixture and refrigerate until ready to bake.
Preheat oven
to 350°F.
Pour 1/2 cup
heavy cream over mixture and sprinkle with sugar/cinnamon mixture and bake for
about 45 minutes or until a knife comes out clean. We serve this with a praline
sauce.
Praline Sauce
Ingredients:
1/2 lb.
butter
2 lb. bag
light brown sugar
2 cups water
1 can
sweetened condensed milk
In heavy
saucepan melt butter. Add brown sugar and water. Cook until this mixture comes
to a boil and cook for about 5 minutes. Add sweetened condensed milk and bring
to another boil.
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