Eggnog French Toast Casserole
Servings 12 servings
Calories
Ingredients
French Toast Filling
- 1 loaf challah bread cut into 2"inch cubes (brioche or French bread will also work here)
- 2/12 cups Lucerne Eggnog
- 6 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Crumb Topping
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pecans chopped
- 1/3 cup butter melted
Instructions
French Toast
- Grease or spray a 9x13 inch baking dish. If baking right away, preheat the oven to 350° F.
- Cut the challah bread into 2" inch cubes and place into the baking dish.
- In a large bowl, whisk together the eggs, eggnog, vanilla extract, ground cinnamon, nutmeg.
- Pour the egg mixture over the bread cubes and gently press down on the bread, or stir to evenly coat each piece of bread with the custard.
Crumb Topping
- In a small bowl, stir together the flour, brown sugar, cinnamon, nutmeg and pecans.
- Add the melted butter and use a fork to cut the butter into the flour and sugar mixture. It should have a crumbled consistency when fully incorporated.
- Crumble the topping evenly over the French toast.
- Bake for 35 minutes or until the top is golden brown and the bread is puffed up.
Notes
Overnight French Toast Bake
If you are making this ahead of time to bake at a later time, prepare the French toast casserole as described above, cover with plastic wrap or foil and refrigerate. Heat the oven to 350 degrees and let the baking dish sit on the counter for 30 minutes before baking.
Bake for 40 minutes or until golden brown and puffed up.