• Nonstick cooking spray
  • 1 loaf (1 pound) whole-wheat French bread, sliced into 1-inch pieces (10-12 slices total)
  • 8 large eggs
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon, divided
  • 3/4 teaspoon ground nutmeg, divided
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1 cup chopped pecans
  • Powdered sugar and maple syrup (optional)
Step 1
Preheat oven to 350° F. Spray 3-quart or 13 x 9-inch baking dish with nonstick cooking spray.
Step 2
Place bread slices on large baking sheet. Bake, flipping bread slices halfway through, for 25 minutes or until dry and just golden. Turn off oven. Cut bread slices in half; layer in prepared baking dish.
Step 3
Whisk together eggs in large bowl; whisk in evaporated milk, granulated sugar, vanilla extract, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg. Pour over bread, pressing bread to submerge. Spoon some of the mixture between the slices if needed. Cover tightly and refrigerate for at least 8 hours or overnight.
Step 4
Preheat oven to 350° F.
Step 5
Combine butter, brown sugar, remaining 1/2 teaspoon cinnamon and remaining 1/4 teaspoon nutmeg in large bowl; stir until smooth. Stir in pecans until coated. Uncover casserole; sprinkle evenly with pecan topping.
Step 6
Bake for 45 to 50 minutes or until puffed and golden brown. Sprinkle with powdered sugar. Serve with maple syrup. Serve immediately.