|6 thick slices||(3/4 inch / 2 cm)||whole wheat bread|
|3/4 cup||(175 ml)||packed brown sugar|
|1/4 tsp||(1 ml)||ground nutmeg|
|1/4 tsp||(1 ml)||ground cinnamon|
|2 cups||(500 ml)||milk|
|1 tsp||(5 ml)||vanilla extract|
|1 cup||(250 ml)||chopped pecans|
|1/4 cup||(60 ml)||butter|
|4 cups||(1 L)||fresh or frozen mixed berries, thawed and drained|
- Butter a 13 x 9-inch (33 x 23 cm) glass baking dish. Arrange bread in single layer in dish
- In large bowl, whisk together eggs, 1/2 cup (125 mL) of the brown sugar, nutmeg and cinnamon until blended; whisk in milk and vanilla extract. Pour evenly over bread. Cover and refrigerate for at least 6 hours or overnight.
- Preheat oven to 400 °F (200 °C).
- In a small bowl, combine remaining 1/4 cup (60 mL) brown sugar, pecans and melted butter. Spread berries evenly over bread mixture; sprinkle with pecan mixture.
- Bake for 35 to 40 min or until bread is puffed in the centre and fruit is bubbling.
- Buy a loaf of dense, bakery-style bread and cut thick slices. If the loaf is fresh-baked, let them dry at room temperature for a couple of hours before assembling the dish. Better yet, use bread that is a day or two old (but not stale or spoiled).
- Tip for Kids: This is a recipe that even kids can prepare (with supervision for younger ones) and make a special treat for the family. Cracking eggs, measuring, whisking, pouring and sprinkling are easy techniques for even the youngest budding chefs.
- In the topping, replace the brown sugar with 1/4 cup (60 mL) granulated maple sugar. Use different soft fruit as it comes into season; try cherries, peaches, apricots and nectarines along with berries or instead of them.