This is a divine make-ahead breakfast, perfect for when you have guests and don't want to spend your morning making breakfast for everyone. It is a bit sweet, so serve it with something savory.
Ingredients:
125 grams butter (½ cup - 8 tablespoons)
1 cup grated piloncillo, firmly packed
1 large loaf bread - the kind from the bakery, not the kind that comes sliced in a bag
5 large eggs
375 ml medium cream (1 ½ cups)
1 teaspoon vanilla
¼ teaspoon salt
Preparation:
Butter a 9x13x2 pan.
In a heavy skillet, heat butter and sugar until the mixture is smooth and no longer looks like sand. Pour mixture into the prepared pan and spread evenly.
Cut the bread into 1 ½ inch slices. Remove the crusts if you like. Layer over the sugar mixture in the pan, squeezing together tightly to fit.
Beat together eggs, cream, and salt. Pour evenly over the bread. Cover the pan and refrigerate overnight to allow the bread to soak up the egg mixture.
Remove pan from refrigerator and let come to room temperature. Preheat oven to 175°C (350°F). Bake in the highest possible oven rack for 35-45 minutes, until the bread is puffed and just starting to brown. Invert onto a platter and serve.
Cook's Notes: If you like, you can sprinkle ½ cup of chopped nuts over the sugar before adding the bread to the pan.Serves: 8
Prep time: Total 12 hours, active 15 minutes
Overcast 64 oF • 18 oC