This one is made for slow mornings — Mother's Day, birthdays, or any day worth lingering over. It can be assembled the night before, so you get to enjoy breakfast with the people you love instead of spending it at the stove. It's also a beautiful destiny for a loaf a few days past its prime.
- 1 loaf Crow Bench Farm rustic sourdough (enough for 8 cups of bread pieces)
- ⅔ cup chopped pecans
- 5 large eggs
- 1½ cups whole milk
- ¼ cup granulated sugar
- Zest from one medium orange (optional, but yummy)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons butter, melted
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Directions for the chef
Preheat the oven to 375°F (190°C) with a rack in the center position.
Slice the bread into 1-inch slices, then cut into 1-inch cubes — or tear it apart with your hands. Leave the crusts on.
Lightly grease a 2-quart baking dish (for thicker pieces) or a 3-quart dish (for thinner) with butter. Add enough bread cubes to cover the bottom, sprinkle a few tablespoons of pecans on top, and continue layering bread and pecans until both are used.
In a large mixing cup — preferably one with a spout — whisk the eggs. Add the milk, sugar, orange zest, ½ teaspoon cinnamon, and salt, and mix well. Pour the mixture evenly over the bread.
At this point, the casserole can be baked right away, or covered and refrigerated overnight to let the flavors blend.
In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Drizzle the mixture evenly over the bread with a spoon.
Bake for 35 to 45 minutes — around 38 minutes is the sweet spot. Leave it longer if you want the top chunks browner and crunchier. Let cool about 10 minutes before serving.