Description
Perfect for a brunch party. You can prepare the night before – so all you have to do is put this in the oven the day of!
Ingredients
- 8 Tablespoons Butter
- ¾ cups Brown Sugar
- 1 Tablespoon Cinnamon
- 1-½ cup Half-and-half
- 4 whole Eggs, Beaten
- 1 loaf Cinnamon Raisin Bread
Preparation
In a pan slowly melt the butter and add the brown sugar to it and then add the cinnamon. Once the butter is all melted and everything is combined, take the pan off the heat and add the half and half and then add the beaten eggs slowly. You do not want to have the egg curdle if the liquid is too hot. Make sure you add the eggs slowly and stir the whole time.
Take a 9×13 inch pan. I use a glass pan and line the pan with sliced cinnamon raisin bread. Add the bread in two layers so it is thicker than just one slice. If your bread is not pre-cut, cut the bread into 1 inch slices instead of doing two layers. Then take the egg mixture and pour it evenly over the bread. Cover the pan with foil and let it sit in the refrigerator overnight.
The next morning, bake (with the foil still on top) in a pre-heated 350F degree oven for 35-45 minutes. Then remove the cover for the last 15 minutes to get a crispy top. Serve warm with maple syrup or whipped cream or fresh fruit.
