Easter Breakfast Casserole

1 loaf Il Fornaio Colomba Pasquale (Easter Panettone) (16 oz.), cut into 1-in. cubes
8 oz. Niman Ranch Cured Ham Steak (Approximately ½ of a steak), cut into ½-in.cubes
1 pkg TJ’s Brick Cream Cheese (8 oz.), cubed
12 Large Eggs
1C Milk
⅓C Maple Syrup

1) Grease a 9x13 baking dish. Spread half of the bread cubes in the bottom of dish. Sprinkle cream cheese & ham over the bread. Cover with remaining bread cubes.
2) Whisk together eggs, milk & maple syrup; pour over bread mixture. Press casserole down to compress & refrigerate overnight.
3) Next morning, preheat oven to 375º and bake for 45 minutes.
4) Before serving, poke holes in the casserole with a knife and pour some additional Maple Syrup over the top.

Chef Marcus (Tucson Store 88/Grant and Swann)



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