Description
This is the recipe for the casserole the Kim family makes every year for Winter Solstice. Read more…
Ingredients
Units
Scale
Casserole
- 1 large loaf of Challah 24 oz (680 g)
- 8 eggs
- 2 cups (480 ml) half and half
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- Dash of nutmeg
- pinch of salt
Topping
- 1 stick salted butter
- 1/2 cup (120 ml) brown sugar
- 1 cup (240 ml) pecans
- 2 tbsp honey
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
Instructions
- Preheat oven to 350
- Cut bread into 2 inch cubes
- Butter a casserole dish (I use 14x10x3)
- Mix all ingredients except the bread with electric mixer until well combined about 2-3 minutes
- Fold in the bread cubes to the wet mixture and pour into buttered casserole dish
- In the morning, make the crumb topping while preheating oven at 350
- Remove casserole from fridge and top with cinnamon pecan topping making sure to get the topping evenly across the whole top of casserole
- Bake 30-35 minutes until golden brown
- Serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580