Cinnamon-Swirl Breakfast Bread Pudding

*Prepare this bread pudding the night before you want to make it, so all you have to do in the morning is turn on the oven! To make a family size recipe of this, double the recipe and use a 13x9in. pan.*

Ingredients
4 eggs
1 1/2 cups milk
3 Tbsp. brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 loaf day-old bread, cut into cubes
1/4 cup pecans, chopped

Directions
1. Coat an 8x8in. baking pan with cooking spray.

2. In a large bowl, whisk the eggs and milk. Add the brown sugar, vanilla, and cinnamon. Whisk until all ingredients are completely incorporated.

3. With a spoon, gently stir in the bread and pecans to the egg and milk mixture.

4. Pour the bread pudding into the 8x8 pan, cover with foil, and let it sit in the refrigerator overnight(or at least 1 hour).

5. When you are ready to bake the pudding, preheat the oven to 350 degrees. Leave the foil on the bread pudding and bake for 30 minutes. Remove the foil and bake for 10 more minutes.

Serve hot with syrup

Recipe adapted from the October 2009 Cosmopolitan magazine, "Cooking with Katie Lee" section.