2 French Bread Loaves, cubed (stale bread works best)
2 cups heavy cream
2 cups milk
4 eggs, beaten
1/2 cup butter, melted and cooled
4 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 cups of sugar
caramel sauce for top:
1 cup heavy cream
2/3 cup brown sugar
In extra large mixing bowl (the real big one 20+ cups) mix together eggs, 2 cups cream, milk, cooled melted butter, cinnamon, nutmeg, and sugar.
Add bread and mix to coat. Let sit 2-3 minutes and stir again a few times.
Pour into large 10×16 lasagne sized glass baking dish
Bake at 350 degrees until browned across top and bubbly on the sides.
Remove from oven and then make sauce.
Mix the brown sugar into the cream, in 4 cup glass measuring cup (or other microwavable container.) Heat 100 % power for 30 seconds. Stir again. Heat 20 more seconds. Stir.
Drizzle/Pour over top. (I added the sauce because the top comes out rather dry.)
[UDATE 3/18/2009: My bread was left to dry, longer, when I repeated this recipe, today. (Its possible, too, that my two loaves, used today, were bigger than the last ones..) It seemed too dry when I put it in the baking dish. I put it back into the bowl and added 2 cups of fat free milk. Look for a consistency that is somewhat wet, like when you make stuffing/dressing. Mostly, follow your instincts about cooking times and how wet it is.. When this first came out of the oven, I thought it was undercooked. Let it sit 30-60 min before serving. When I think something is surely ruined, its usually great. And this was wonderful, too. ]