michelle picker cooks

For breakfast entertaining this casserole is a crowd pleaser and easy to prepare in advance. My sister plans to serve this on Christmas morning.

Slice 2 baguettes into 20 slices, 1-inch each. Arrange the slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows.  In a large bowl, combine 8 large eggs, 3 cups of full-cream milk, 2 tablespoons of sugar, 1 teaspoon of vanilla extract, ¼ or a teaspoon each of cinnamon and nutmeg and a pinch of salt. Whisk until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight. The next day, preheat the oven to 180℃ (350℉). Mix together 2 tablespoons of brown sugar, 1 teaspoon of cinnamon and 2 tablespoons of butter and spread this mixture over the top of the casserole. Scatter ½ a cup of chopped walnuts over the top. Bake for 40 minutes or until puffed and lightly golden. I served mine with a choice of bacon, maple syrup and home-made strawberry preserves.