OVERNIGHT EGGNOG FRENCH TOAST CASSEROLE
Recipe courtesy of: www.fivehearthome.com
1 STICK UNSALTED BUTTER
1C BROWN SUGAR, packed
2 T MAPLE SYRUP
1 LOAF FRENCH BREAD, cut into 1-inch cubes
¼ t CINNAMON
¼ t NUTMEG
8 EGGS
2 C EGGNOG
1 t VANILLA EXTRACT
Spray a 9x13 pan with non-stick cooking spray. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup. Continue stirring as mixture comes to a boil. Remove from heat and pour into prepared baking dish. Arrange the bread cubes over the brown sugar mixture. Sprinkle bread cubes with cinnamon and nutmeg, adding more if you wish. In a large bowl, whisk the eggs and mix in the eggnog and vanilla. Evenly pour this custard mixture over the bread cubes. Press down lightly on the bread to make sure it’s all coated/soaked. Tightly cover the baking dish with aluminum foil and refrigerate overnight.
Remove the baking dish from the refrigerator. Preheat oven to 325 degrees. Bake, covered, for 40 minutes. Increase the oven temperature to 375 degrees and remove foil. Bake, uncovered for an additional 5-10 minutes or until a knife inserted in center of casserole is clean (and mostly dry) and top is puffy and golden brown. Serve with maple syrup, powdered sugar and fresh berries if you desire.
1 STICK UNSALTED BUTTER
1C BROWN SUGAR, packed
2 T MAPLE SYRUP
1 LOAF FRENCH BREAD, cut into 1-inch cubes
¼ t CINNAMON
¼ t NUTMEG
8 EGGS
2 C EGGNOG
1 t VANILLA EXTRACT
Spray a 9x13 pan with non-stick cooking spray. In a medium saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup. Continue stirring as mixture comes to a boil. Remove from heat and pour into prepared baking dish. Arrange the bread cubes over the brown sugar mixture. Sprinkle bread cubes with cinnamon and nutmeg, adding more if you wish. In a large bowl, whisk the eggs and mix in the eggnog and vanilla. Evenly pour this custard mixture over the bread cubes. Press down lightly on the bread to make sure it’s all coated/soaked. Tightly cover the baking dish with aluminum foil and refrigerate overnight.
Remove the baking dish from the refrigerator. Preheat oven to 325 degrees. Bake, covered, for 40 minutes. Increase the oven temperature to 375 degrees and remove foil. Bake, uncovered for an additional 5-10 minutes or until a knife inserted in center of casserole is clean (and mostly dry) and top is puffy and golden brown. Serve with maple syrup, powdered sugar and fresh berries if you desire.
