Eggnog French Toast Breakfast Casserole
A delightful casserole that combines festive eggnog flavors with the comforting texture of French toast, perfect for holiday gatherings or weekend brunch.
Ingredients
Main Ingredients
- 1 loaf loaf of bread (such as challah or brioche) Opt for sturdy bread for best texture.
- 6 large large eggs
- 2 cups eggnog
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Butter for greasing Butter for greasing the dish
- Optional Maple syrup for serving Optional for serving.
- Optional Powdered sugar for serving Optional for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter.
- Cut the loaf of bread into 1-inch cubes and evenly distribute them in the prepared baking dish.
- In a bowl, whisk together the eggs, eggnog, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- Pour the egg mixture over the cubed bread, pressing down gently to ensure all bread pieces are soaked.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes or preferably overnight.
Baking
- Remove the casserole from the fridge and let it sit at room temperature for 10-15 minutes.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the custard is set in the center.
- Let cool slightly before slicing and serving.
Notes
Serve warm with maple syrup and powdered sugar. Consider garnishing with fresh berries or whipped cream. Store leftovers in the refrigerator for up to three days.