Rating: 4.5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 2
  • 5 star values: 17
Chris Morocco

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Credit: Charles Masters

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • Whisk together the eggs, half-and-half, milk, maple syrup, vanilla, cinnamon, and a pinch of salt in a large bowl. Stir in the pecans and raisins. Add the bread and soak, turning occasionally, until it has absorbed most of the custard, 20 to 30 minutes.

  • Arrange the bread in an overlapping pattern in a buttered 3-quart baking dish. Pour over any remaining liquid, nuts, and raisins from the bowl. Sprinkle with the raw sugar.

  • Bake until set and a knife inserted in the center comes out clean, 35 to 45 minutes. Serve warm, with additional maple syrup.

Chef's Notes

Tip: To make ahead, soak the bread and custard in a bowl overnight. In the morning, layer in a casserole and bake as instructed.

Nutrition Facts

570 calories; fat 20g; cholesterol 225mg; sodium 570mg; protein 20g; carbohydrates 78g; sugars 28g; fiber 3g; iron 4mg; calcium 217mg.
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