Although this dish is already very rich, you can serve with pecan maple or another syrup.
- 6 thick slices cinnamon bread
- Honey nut cream cheese
- 1 stick (1/2 cup) margarine
- 1 1/2 cups brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8-9 eggs
- Pinch salt
- 1 1/2 cups coffee creamer, (French vanilla or hazelnut)
- Chopped pecans
Grease a 13 x 9-inch baking dish with cooking spray. Spread each slice of bread with a light layer of cream cheese and place in the dish. In separate bowl, melt the margarine and brown sugar. Set aside.
In another bowl, mix the cinnamon, nutmeg, eggs, salt and creamer and pour over the bread. Top with the brown sugar mixture. Sprinkle the pecans over the entire dish. Cover with foil and refrigerate overnight.
Leave covered and bake at 350 degrees F for about 45 minutes. Cut into squares and dust with powdered sugar.
Recipe reprinted by permission of <I>Baker St. Harbour Waterfront, TX<. All rights reserved.
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