Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Breakfast casserole that is rich and sweet, tasting like a pecan roll stuffed with savory chopped ham.
Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, 2-3 minutes or until sugar melts. Pour into ungreased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.
Combine eggs, milk and vanilla in bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.
Combine sugar and pumpkin pie spice in bowl; sprinkle over top. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F. Bake, uncovered, 50-55 minutes or until golden brown and knife inserted in center comes out clean. Let cool 10 minutes. Cut into 8 servings; invert each onto serving plates. Serve with maple syrup, if desired.
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Dietary Fiber: 3g
I read the reviews liked the looks of it but thought it would be better
I've made this many times and everyone raves about it. It's the perfect combination of sweet and savory, creamy and crunchy. I use pecan halves and I do not chop them. I do not use quite as much ham as the recipe calls for and I julienne it instead of chopping it. I add a glug of cognac to the custard and that's really good. This recipe is awesome!
Awesome recipe, my husband request this every year for Christmas morning breakfast!!!
Made for Mother's Day brunch. Loved by everyone.
Oh my! Indulgence! As good as anything you would order or buy in an upscale setting. Tastes like the best cinnamon roll ever!Curious...is that I found this recipe in a magazine...South Carolina Living,January 2010 issue; submitted as an original recipe for money sneaky little devil, written verbatim. The prize was only $10.00...but that would certainly buy some butter! Check it out for yourself on page 30! Nonetheless, this was indeed a recipe to be shared! Try it, you won't be disappointed.
I made this for a holiday breakfast at work - now I am asked to bring it every year!
Incredibly delicious. I was surprised at how good the combination of the sticky-bun like topping is with the ham filling.
WOW - a SPECTACULAR dish! Made this for a Christmas brunch and everyone raved about it. Very rich, sweet-tooth satisfying and filling; this one dish is all you need to make, simplifying your menu - who doesn't need that this time of year?! All I added was a fresh fruit salad (and coffee). I made a double batch, so had leftovers and they kept in the fridge for 4 days (lots of breakfasts!) Will be making this for another brunch this weekend.
Great warm or cold!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1073
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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