Working moms can easily relate for a need of extra few minutes of sleep before dashing to the kitchen and make breakfast every morning. It can be pretty exhaustive even with just the start of the day.With a little adjustment and managing of time, the luxury of few extra minutes can be possible. The answer: an overnight eggnog French toast casserole would be perfect.Eggnog French Toast Casserole
Eggnog Toast Casserole Recipe
How to Make an Eggnog French Toast Casserole – 7 easy Steps
- Direction to make Eggnog French Toast Casserole
- In a large bowl, whisk together the eggs, sugar, cinnamon, nutmeg, rum and eggnog.
- Get a 9×13-inch glass baking dish and coat it with cooking spray. Place the bread cubes on the dish and press them down gently to fit.
- Get the eggnog mixture and gently pour it over the bread cubes. Next, using a rubber spatula, press down the bread cubes to help the bread get soaked up with the mixture. Let it soak up the eggnog mixture overnight.
- Top the dish with the chopped walnuts and cover it tightly with aluminum foil. Put it into the fridge for overnight to let it chill.
- The next morning, preheat your oven into 350⁰F for 30 minutes.
- Unwrap the dish while on it, put it into the oven and bake for about 15-20 minutes.
- The nice brown top signals that your eggnog French toast casserole is ready.
- You can substitute milk for the eggnog if it’s not available.
- You can use bourbon instead of rum, or completely leave it out on the recipe.
- If you have a sweet tooth, you can top your eggnog French toast casserole with maple syrup before serving.
Time and Serving
- Preparation : 24 hours
- Cooking : 50 minutes
- Serving : 6-8
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Eggnog Streusel French Toast Casserole Recipe
- Butter a 9×13 casserole.
- Slice the challah into 1 inch slices, and then cut the slices into 1 inch chunks. That’s approximate, don’t get out the measuring tape. Put the bread into the pan and arrange in an even layer.
- Whisk together the eggnog, half and half, and eggs. Pour over the bread cubes, reserving 1 cup of the liquid for later.
- Toss the bread so it’s all coated with liquid. Cover with foil and let sit for an hour.
- Preheat the oven to 350F
- Pulse all the streusel topping ingredients together in a food processor until crumbly.
- Pour the rest of the liquid over the bread, and top with the streusel topping. I like to use my fingers to make larger ‘crumbles’ out of the mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until cooked throughout.
- Serve hot with butter and maple syrup.