Almond Pane Pardue

Apple Pan Pardue

12-16 slices of bread,Brioche, Challah, Farm style, French
6 eggs
2 c. Vanilla Almond milk
2 tsp. vanilla extract
1/2 tsp. almond extract
2-3 Tbs. brown sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
4 egg whites(room temp)
2 c. Almond Granola

Preheat oven to 350.
Oil 9×13 baking dish.
In a large mixing bowl, whisk 6 whole eggs, almond milk, and next 5 ingredients to create your custard.
In a separate bowl, whisk egg whites to soft peak stage.
Dip bread slices into custard, and then into egg whites.
Cover bottom of baking dish completely with soaked bread.
Sprinkle one cup of granola over first layer.
Dip remaining bread into custard, and then egg whites, layering on top of the granola.
Pour any remaining custard, and spoon egg whites over entire casserole and Sprinkle with the last cup of granola.
Place baking dish on a sheet pan covered with parchment paper, and place into hot oven. Bake forty five minutes.
Remove from oven, and allow to rest 5 minutes before cutting.
Serve with warm syrup or compote of your choice.