1 1/2 pounds sourdough or country bread, cut into thick slices
Unsalted butter for the baking dish
2 tablespoons raw or turbinado sugar
Fat 20g (8 g saturated fat)
How to Make It
Heat oven to 350° F.
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.
Tip: To make ahead, soak the bread and custard in a bowl overnight. In the morning, layer in a casserole and bake as instructed.
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