Overnight Matzo Bake

Name: Overnight Matzo Bake
Total time: 550
Yield: 8
Ingredients: cooking spray; 6 matzo sheets; 8 large eggs; 1 cup whole milk; 0.75 cup white sugar; 0.5 cup sour cream; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 0.75 teaspoon kosher salt; 0.25 teaspoon ground nutmeg; 0.25 cup chopped golden raisins; 0.25 cup chopped dried apricots; 0.25 cup chopped dried apples

Recipe by Liv Dansky from allrecipes.com

Breakfast 9 Hr. 10 Mins.

Ingredients

8 servings

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cooking spray
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6 matzo sheets
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8 large eggs
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1 cup whole milk
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0.75 cup white sugar
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0.5 cup sour cream
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2 teaspoons vanilla extract

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1 teaspoon ground cinnamon
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0.75 teaspoon kosher salt
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0.25 teaspoon ground nutmeg
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0.25 cup chopped golden raisins
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0.25 cup chopped dried apricots
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0.25 cup chopped dried apples

Instructions

Lightly coat a 2-quart baking dish with cooking spray. Set aside.
Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.