We’re a breakfast casserole family, and though these dishes taste best when chilled overnight prior to baking in order to allow the bread to soak up the egg mixture, I’m too often spur-of-the-moment. As evidenced by this tasty Pecan Praline Breakfast Casserole–and some very hungry guys–you can fudge on soak time. Thumbs up!

Pecan Praline Breakfast Casserole

1 cup packed brown sugar

5 tbsp unsalted butter, melted

3 tbsp maple syrup

1 tsp pure vanilla extract

1 cup chopped pecans

3 large ciabatta rolls (4″x4″), sliced in half, top and bottom crusts removed (or other nice white bread)

6 eggs

1-1/4 cup milk

2 tbsp granulated white sugar

1-1/2 tsp ground cinnamon

1) Preheat oven to 350 degrees; lightly butter an 11×9″ casserole dish

2) In small bowl, mix brown sugar, melted butter, maple syrup, vanilla, and pecans; spread across bottom of casserole dish; top with 6 ciabatta slices; set aside

3) In medium bowl, whisk eggs, milk, sugar, and cinnamon; pour over ciabatta slices and let sit 10 minutes; bake in oven 45-50 minutes until eggs set; using spatula, flip each slice over onto plate to expose pecan praline topping; serve with or without extra maple syrup (it’s pretty sweet on its own)

Servings: 6