For the casserole:
1 loaf french bread ( I cut off all the crust)
6 eggs
1 1/2 cups milk
1 1/2 cups half and half
1 teaspoon pure vanilla extract
1/3 teaspoon nutmeg
1/4 teaspoon cinnamon
For the Topping:
1 stick unsalted butter, melted
2 Tablespoons dark corn syrup
1 cup light brown sugar
1 cup pecans, coarsely chopped (I also toasted)
Spray a 9x13 inch pan with cooking spray. Fill with bread cubes so the dish is completely covered to the top.
In a large bowl mix effs, milk, half and half, vanilla, nutmeg and cinnamon. Pour over top of bread mixture. I pressed the bread down slightly to make sure it all soaked in. Cover and refrigerate overnight.
For topping: Mix all ingredients. Pour over top of bread mixture. Bake until puffed and golden. About 40 minutes in a preheated 350 degree oven. Let stand 5 minutes before serving.
Green Chili Casserole
7 ounce can green chilis, whole
1/2 pound Monterey Jack Cheese, shredded
2 eggs
2 cups milk
1/2 cup flour
1 teaspoon salt
Arrange chilis on the bottom of a buttered 1 1/2 quart casserole dish, you may need to split them open. cover with shredded cheese. Beat eggs until fluffy. Add flour slowly and the salt. Beat until mixed. Pour over chili-cheese mixture. Bake in a pre-heated 350 degree oven 45-50 minutes. Till brown on top and casserole is firm.





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