- Cooking spray
- 1 (1-pound) loaf stale raisin, sourdough, Italian, Cuban or French bread
- 8 large eggs
- 3 cups Badia Coquito
- Badia Pumpkin Pie Spice mixed with powdered sugar, for serving
- Badia Cream Cheese Frosting, remaining from our Holiday Cupcakes
- Fresh berries, for serving
- Prepare the baking dish. Coat a 9×13-inch baking dish or other 3-quart baking dish with cooking spray; set aside.
- Tear the bread into bite-size pieces. Tear 1 pound of bread into bite-sized (1 to 2-inch) chunks. Arrange bread in an even layer in the prepared baking dish.
- Make the custard. Whisk 8 large eggs with 3 cups Badia Coquito
- Pour custard over bread and refrigerate. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
- Heat the oven to 350°F. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.
- Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
- Cool the casserole. Remove from the oven and cool for 5 minutes before serving.
- Top with warm maple syrup or powdered sugar, and fresh berries.
This recipe is part of our Holiday Easy-To-Prepare Recipes.