A make-ahead New Year’s Day family breakfast that doesn’t taste like dessert
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
18 slices potato sandwich bread
2 1/2 cups whole milk
6 large eggs
1/4 cup sliced almonds, toasted
Confectioners’ sugar
1. Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease a 13-by 9-inch baking dish with softened butter. Mix brown sugar, cinnamon, nutmeg, and salt together in a bowl.
2. Sprinkle 3 tablespoons of the brown sugar mixture evenly over bottom of the prepared dish. Place six bread slices (use bread heels here) in an even layer in the bottom of the dish. Brush the bread with 1 1/2 tablespoons of melted butter and sprinkle with 3 tablespoons of the sugar mixture.
3. Place six bread slices in a single layer over the first layer, brush with 1 1/2 tablespoons of melted butter, then sprinkle with 3 tablespoons of the sugar mixture. Place the remaining six bread slices over the previous layer and brush with 1 1/2 tablespoons of melted butter.
4. In a separate bowl, whisk the milk and eggs together until well combined. Pour the milk mixture over the bread and press lightly to submerge. Sprinkle with almonds and the remaining heaping 3 tablespoons of the sugar mixture.
5. Bake until the casserole is slightly puffed and golden brown and bubbling around the edges, about 30 minutes. Transfer the casserole to a wire rack, brush with the remaining 1 1/2 tablespoons of melted butter, and let it cool for 15 minutes. Sprinkle with confectioners’ sugar and serve.
Recipe notes: The assembled casserole, minus almonds and remaining heaping 3 tablespoons sugar mixture, can be covered and refrigerated for up to 12 hours. When ready to cook, sprinkle with almonds and sugar mixture and bake as directed in Step 5.
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