This breakfast casserole is rich and sweet, tasting like a pecan roll stuffed with savory chopped ham.
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1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter
2 tablespoons honey
1 cup chopped pecans, toasted
1 (1-pound) loaf French bread, cut into 1/2-inch-thick slices
2 cups (8 ounces) finely chopped ham
6 large Land O Lakes® Eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon sugar
1 teaspoon pumpkin pie spice
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.
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.
For speedy preparation, inquire if the bakery at the supermarket can cut French bread on their bread slicer so slices are uniform thickness.