Eggnog French Toast Casserole (Printable Version)
Eggnog, cinnamon, and Texas toast combine in a festive, comforting breakfast bake for sharing.
# What You'll Need:
→ Bread Base
01 -
1 loaf Texas toast, approximately 14 slices, cubed
→ Custard
02 -
5 large eggs
03 -
1 cup eggnog
04 -
3/4 cup whole milk
05 -
1 teaspoon rum flavoring
→ Spices
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground nutmeg
→ Topping
08 -
1/2 cup unsalted butter, melted
09 -
3/4 cup light brown sugar, packed
10 -
1/4 cup chopped pecans
# Step-by-Step Guide:
01 -
In a large mixing bowl, whisk together eggs, eggnog, whole milk, and rum flavoring until well blended.
02 -
Dip cubed Texas toast into the custard mixture, ensuring all pieces are coated, and arrange evenly in a greased 9-inch baking dish. Pour any remaining custard over the bread.
03 -
Evenly sprinkle cinnamon and nutmeg over the assembled bread cubes.
04 -
Cover the baking dish with aluminum foil and refrigerate for at least 4 hours or overnight for best results.
05 -
In a small bowl, mix melted unsalted butter with packed light brown sugar to form a smooth topping.
06 -
Drizzle the butter and brown sugar mixture evenly over the bread. Sprinkle with chopped pecans if desired. Bake uncovered in a preheated oven at 350°F (175°C) for approximately 40 minutes until golden and set.
07 -
Allow the casserole to cool slightly before serving. Enjoy warm for optimal flavor and texture.
# Additional Notes:
01 -
For a richer flavor, allow the bread to soak in the custard overnight before baking.