Toast Bake with Pecans (Print Version)

# Ingredients:

→ Custard Mix

01 - 1 teaspoon cinnamon spice, ground to powder
02 - 12 big eggs
03 - 1 1/2 cups of fresh whole milk
04 - 1 1/2 cups of rich heavy cream
05 - 24 oz Texas toast bread, cubed to about 1 1/2 inches in size
06 - 2 teaspoons pure vanilla essence

→ Nutty Sugar Topping

07 - 1/2 cup flour, regular type
08 - 1 1/2 cups sugar that’s been turned brown
09 - 1/2 cup butter, melted down
10 - 1 1/2 cups pecans, chopped into small pieces

# Instructions:

01 - Coat a 9x13 pan lightly with cooking spray for non-stick baking.
02 - Put the bread pieces evenly into the greased baking dish.
03 - Combine the eggs, milk, vanilla, cream, and cinnamon in a big bowl and whisk until mixed through.
04 - Pour the custard evenly over the bread in the dish and gently toss so all pieces soak it up.
05 - Cover the dish in plastic, then stick it in the fridge for at least 2 hours or even overnight.
06 - Mix brown sugar, flour, melted butter, and pecan bits in a medium bowl until blended.
07 - Turn the oven on and preheat to 350°F (175°C).
08 - Take the dish out of the fridge, let it sit for 30 minutes, and spread the topping mixture evenly over the soaked bread.
09 - Bake uncovered for 45 to 55 minutes, or until it’s golden on top and cooked through.

# Notes:

01 - To really enhance flavor, let the bread soak in the mixture overnight in the refrigerator.
02 - Keep in mind that nutritional values will differ depending on ingredient choices and adjustments.

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