/ Breakfast Casseroles
MAPLE NUT BREAKFAST CASSEROLE
loaf of italian or challah bread, torn into bite size pieces
cream cheese, room temperature
pure maple syrup, divided (1/3 c. & 2/3 c.)
light brown sugar, firmly packed & equally divided
1Lightly butter a 9"x13" casserole dish.
2Distribute torn bread in prepared dish.
3In a large mixing bowl, beat cream cheese until fluffy.
4While beating, slowly add milk and contiue beating until smooth.
5Add eggs, cream, 1/3 cup maple syrup and 1/2 cup light brown sugar and mix well.
6Pour egg mixture over bread in dish, cover and refrigerate overnight (or at least 2 hrs. if serving the same day.)
7Remove from refrigerator and allow to sit out for 1 hour.
8Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
9Make topping: Melt butter in saucepan.
10Add 1/2 cup brown sugar and 2/3 cup maple syrup.
11Cook over medium high heat for about 2 minutes, until it comes to a boil.
12Remove from heat and stir in pecans.
13Evenly pour over casserole and smooth.
14Bake at 350 degrees for 45 to 50 minutes.
15Remove from oven and serve with warm maple syrup. (And some bacon on the side is delicious!)
16Cover and refrigerate leftovers.