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This recipe is always a hit.... I've taken it to work so many times I lost count.   Since all the prep work is done the night before it's perfect for holiday breakfasts as well....  I've been making this for years.  There are numerous variations of it in cookbooks and on the web... but none exactly like this... I've tried some of them thinking I could improve on the recipe...but I keep coming back to this one... it's simple and delicious.

You will need  

1 loaf Cinnamon Swirl bread ripped into small pieces
6 eggs
2 ½ cups milk
½ cup sugar
1 ½ tsp vanilla extract
¼ tsp nutmeg
¼ tsp cinnamon
1 container frozen strawberries in syrup, thawed
Whipped Cream
Maple Syrup (optional)

All you have to do  

Butter a 13×9 inch baking dish.  Arrange the bread in the bottom of the dish.  In a large bowl, beat together the eggs, milk, vanilla, nutmeg and cinnamon.  Pour over the bread pieces.  Cover with foil, pressing down on top of the mixture.  Refrigerate overnight.

The next morning put the casserole with the foil still on it into a cold oven set for 350 degrees and bake for 25 minutes.  

Gently remove the foil and bake for an additional 20 minutes.  The casserole will puff up.  

It is best to serve it immediately.  You can also take it to work and serve it warm, the casserole just won't be puffy but it will still be delicious.

I serve it with thawed strawberries and whipped cream.  You can use maple syrup as well or even give your guests a choice.


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