French Bread Casserole

Judy Fujiuchi

• 1 loaf French bread (cut into 1″ cubes)
• 8 eggs
• 2 c. milk
• 2 c. half & half milk
• 2 tsp. vanilla
• 1/2 tsp. nutmeg

Put bread in buttered 9×13″ pan; fill pan until 1/2″ from top of pan. Mix ingredients and pour over bread and refrigerate overnight, uncovered.

In the morning, mix:

• 3/4 c. softened/melted butter
• 1-1/2 c. brown sugar
• 3 Tbsp. light Karo syrup
• 1-1/2 c. whole pecans

Pour over bread and bake at 350 degrees for about 1 hour. Place pan of water in oven while baking.