• 18 tablespoons butter
• 4 (24 ounce) sourdough breads,sliced in 1/2 inch slices
• 3 (32 ounce) jars orange marmelade
• 15 cups low fat (2%) milk
• 1 2/3 cups sugar
• 6 teaspoons vanilla extract
• 1 1/4 teaspoon nutmeg
• 36 eggs, lightly beaten
• butter flavored cooking spray

1. Spread butter on one side of each bread slice. Arrange 16 bread slices, buttered side down, slightly overlapping in a single layer in a 19 x 12 baking dish coated with cooking spray. Spread marmalade evenly over bread, top with remaining bread slices, buttered side up.
2. Repeat the above process using 3 other baking pans.
3. In a large stainless steel bowl combine milk and next 4 ingredients, stirring with a whisk. Pour egg mixture evenly over each prepared bread. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350ºF.
5. Bake at 350ºF for 45 minutes or until golden. Let stand for 5 minutes before serving. Serve with coconut syrup.

If you want something fruity and sweet for breakfast we can highly recommend this casserole.