Eggnog Baked French Toast Casserole
This Baked French Toast Casserole is bathed in eggnog and spiked with maple, cinnamon, nutmeg and cloves all topped with delectable Brown Sugar Pecan Crumble.
This Eggnog Baked French Toast Casserole is no exception – dessert for breakfast at its most delicious. And because it passes as breakfast, that means it is completely acceptable as brunch, lunch, dinner and again for dessert. But I am pretty sure it won’t last through breakfast.
I also love that you can prep the breakfast entirely the night before making mornings relaxed, stress-free and delicious. Read on to see just how easy it is!
To make this Baked French Toast Casserole, you are going to want 2 day old bread – which ever you choose- so that your casserole is the delectable consistency of toasted on the outside and tender on the inside – and not mushy.
If you don’t have time to wait for your bread to get stale, you can spread your bread cubes on a baking sheet and bake for about 20 minutes to get them nice and dried out. I also love serving this Baked French Toast Casserole with Fresh Berries.
Ingredients:
EGGNOG FRENCH TOAST
- 1 loaf day-old French bread cut into 1” cubes*
- 6 eggs
- 2 1/2 cups eggnog (full fat)
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoons vanilla extract
- 1 tablespoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
BROWN SUGAR PECAN CRUMBLE TOPPING
- 1 1/2 cups pecans, chopped
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup butter, cubed (1 stick)
- 1 cup packed light brown sugar
- 1/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves