1 tbsp butter, softened
1 – 16 oz loaf Italian bread, sliced 1 inch thick
10 eggs
2 cups heavy cream
1 cup milk
½ cup granulated sugar
2 tsp vanilla
1 stick (1/2 cup) cold butter
1 cup packed brown sugar
1 cup pecan halves
½ cup all purpose flour
Dash salt
Maple syrup
Grease a 3 quart rectangular baking dish with the 1 tbsp butter. Arrange slices of bread in a baking dish in two rows with slices overlapping. In a large bowl, lightly beat eggs. Whisk in cream, milk, granulated sugar, and vanilla. Evenly pour over bread in dish. Cover and refrigerate overnight.
Let casserole stand at room temperature 30 minutes. Preheat oven to 350 degrees. Grate the stick of cold butter into a medium bowl. Add brown sugar, pecans, flour and salt. Mix until blended and crumbly. Crumble mixture over bread in dish.
Place baking dish in oven. Place a foil lined baking sheet on the rack below the dish. Bake, uncovered, about 50 minutes or until puffed, brown and inside is set but soft. Cool slightly. Serve with warm maple syrup! Makes 12 servings.
