Categories: Breakfast
Ingredients
- 6 cups 1-inch cubed French bread
- 2 cups 1-inch cubed cornbread
- 2 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup toasted pecans, chopped
- 1/3 cup dried tart cherries
- Maple syrup, to serve
Directions
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eheat oven to 350. Lightly spray a 9-inch square baking dish with cooking spray.
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On a large rimmed baking sheet, arrange all bread in a single layer.
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Bake until lightly toasted, about 15 minutes, stirring halfway through baking. Let cool for 10 minutes. Leave oven on.
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In a large bowl, whisk together milk, eggs, sugar, melted butter, vanilla, cinnamon, and salt until well combined. Stir in toasted bread, pecans and cherries. Let stand for 10 minutes. Pour mixture into prepared pan, and cover with foil.
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Bake for 45 minutes. Uncover and bake until puffed and lightly browned, about 10 minutes more. Let stand for 5 minutes; serve with maple syrup.