Sunday, January 18, 2009

Katrina's Cinnamon Swirl Breakfast

2 bags Pepperidge Farm Cinnamon Swirl Raisin bread
8 eggs
3 cups milk
2 Tbsp. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 cup brown sugar
1 cup chopped pecans
1/2 cup softened butter
1/2 tsp. cinnamon

Lay 6 pieces of cinamon swirl raisin bread in bottom of 9x13 baking dish. Layer 12 more pieces on top to create 3 layers. Mix eggs, milk, sugar, vanilla, 1/4 tsp. cinnamon, and nutmeg. Pour mixture over bread; cover and sit overnight in refrigerator. In the morning mix brown sugar, softened butter, pecans, and 1/2 tsp. cinnamon into a paste; then spread over top of casserole. Bake at 350 degrees for 40 minutes.

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