This is a very RICH breakfast and very very DELISH. You really won’t need syrup to enjoy. 🙂
It’s so easy to make the night before, and pop into the oven the next morning.
This is also a wonderful brunch dish or dessert for something different.
Mmmm….mmmm…. good! We used hazelnut creamer and substituted two slices of regular cinnamon bread when we couldn’t find thick cut. Naturally, that “forced” us to spread cream cheese on the additional slices too. No complaints!
Ingredients
6 slice thick cinnamon bread
1 pkg honey nut spreadable cream cheese
1 stick butter (1/2 cup)
1 1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
8 to 9 eggs
1 pinch salt
1 1/2 c coffee creamer (French vanilla or hazelnut)
3/4 c chopped pecans
STEPS
Spray a 13 x 9-inch baking dish with cooking spray.
Spread each slice bread with a light layer of cream cheese and place in dish.
In a separate bowl, melt butter and brown sugar. Set aside.
In another bowl, mix cinnamon, nutmeg, eggs, salt, and creamer. Pour over bread. Top with brown sugar mixture made in step above.
Sprinkle pecans over entire dish. Cover with foil and refrigerate overnight.
Next morning, leave covered and bake at 350 degrees F for about 45 minutes. Cut into squares and dust with powdered sugar.
