Walnut bread casserole walnut

Walnut bread casserole – detailed recipe cooking. Time: 8hour. 50 minutes Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Casserole

• 1 Italian focaccia bread, cut into 18 slices
• 1 tbsp. l (15 gr.) Butter, softened, for mold blurring
• 6 large eggs
• 1/3 Art. Sahara
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp. whole milk
• 1 tbsp. fat cream

Crumble Topping with Walnut

• 3/4 Art. brown sugar
• 1/4 Art. flour
• 1/2 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 110 gr. butter, cut into cubes
• 1 tbsp. chopped walnuts

Recipes with similar ingredients: eggs, milk, cream, bread focaccia, brown sugar, vanilla extract, walnuts, nutmeg, cinnamon

Recipe preparation:

1. For casseroles: generously oil a 3 liter pan. Put the slices of bread at the bottom in three rows of 6 slices. eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 tsp. salt in a large bowl until the mixture becomes homogeneous. Add milk and greasy cream. Pour the egg mixture evenly over the slices of bread, observing so that all slices are covered. Cover the food dish film and refrigerate for at least 8 hours or up to 12 hours.
2. Place the grate in the center of the oven and pre Preheat it to 200 degrees. For cramble: mix brown sugar, flour, cinnamon, nutmeg and 1/4 tsp. salt in medium bowl. Add the butter and knead it with your fingers until the mixture will become friable with pea-sized pieces of butter. Add walnuts.
3. Assembling: put slices of bread in a dish for baking. Sprinkle crumbs on top. Bake the crumble until until the top is inflated and fried, and the knife inserted to the center, will come out clean, about 45 min .; check availability and cover with foil if the crust is cooking too quickly. Serve hot. A recipe for a bread casserole with corn.