Eggnog French Toast Casserole Recipe
Wrap yourself in the flavors of the season with Eggnog French Toast Casserole. The creamy eggnog and cinnamon blend perfectly in this baked breakfast classic.
Servings: 10 servings
Calories: 366kcal
Ingredients
- 1 loaf French bread OR brioche, cut into 2'' cubes
- 3 cup Silk Soy Nog OR eggnog
- 6 tablespoons brown sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon rum extract optional
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- pinch nutmeg
- 1/2 cup walnuts OR pecans, chopped
- 1/4 cup coconut oil melted
- powdered sugar for dusting
Instructions
- Line or spray a 9x13-inch baking dish. Place the cubed bread inside; set aside.
- In a medium-sized mixing bowl, whisk together the nog, brown sugar, eggs, vanilla, rum extract, cinnamon, nutmeg, and salt. Pour the mixture over the cubed bread. Cover with foil and place in the refrigerator to chill for at least 4 hours or overnight.
- Before turning on the oven, in a small mixing bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and nuts. Pour in the melted oil or butter and mix until small clumps form. Sprinkle over the top of the French toast bake.
- Place in the oven and turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). This is necessary if you're using a glass dish so that it doesn't shatter going into a hot oven. If you're using a metal pan, place it directly into the preheated oven. Bake for 45 minutes to 1 hour, or until cooked throughout. Place a piece of foil over the top (you can reuse the one from before) at the 30-minute mark to prevent over-browning. Remove from the oven and let cool for 10 minutes before serving. Dust with powdered sugar if desired.
Notes
-I made a smaller version of this recipe since our family is small. You can halve everything without tricky conversions. Bake for the same time in an 8x8 dish.
-Gluten-free bread and flour work well in this recipe.
-Fresh cranberries add a delicious touch to this bake.
To STORE Overnight Eggnog French Toast Casserole leftovers, cover the cooled casserole tightly with plastic wrap and refrigerate for up to 5 days in an airtight container. For longer storage, wrap individual portions in plastic wrap and then place them in a freezer-safe bag or container. FREEZE for up to 2 months.
To REHEAT, warm in a 350 degrees Fahrenheit (175 degrees Celsius) oven for about 10 minutes. Covering the casserole with foil before reheating will prevent it from overly browning. Individual servings can be heated in the microwave until warm.
Nutrition
Serving: 10serving | Calories: 366kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 328mg | Potassium: 263mg | Fiber: 1g | Sugar: 21g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 3mg
