Eggnog French Toast Casserole

Do you love eggnog? Well… if you do… it’s your time of year. One morning I got to thinking about putting together a holiday recipe list… and my French Toast Casserole always heads the list for Brunch or Breakfast. Then I thought about adapting the recipe… using eggnog instead of milk… and well… a new recipe was born…. Viola!... Eggnog French Toast Casserole!

I kept the recipe almost the same… just tweaked the sugar and vanilla quantities a bit… the result was really really good… the eggnog flavor was perfect… not too strong.. not too light…


The original recipe soaks the casserole overnight before baking… I decided to try this without doing it the night before… I let it set for about a half hour before baking and it was perfect. I’m sure you can set this up the night before as well, if you prefer.

This recipe is easily divided in half… which is what I did.. just use a 9 inch square dish… cut the nutmeg and cinnamon back to a generous pinch.

This dish doesn’t even need syrup or fruit… it’s just perfect the way it is. Serve it with some home made Chantilly Cream for an extra special treat… yummm!

This dish is perfect for a holiday breakfast… add some fruit and maybe some scrambled eggs… and you’ll have yourself a great little meal fit for company.

I hope you try it!

Recipe: Eggnog French Toast Casserole

All you need:

1 loaf Cinnamon Swirl bread ripped into small pieces
6 eggs
2 ½ cups eggnog
½ cup sugar
1 tsp vanilla extract
¼ tsp nutmeg
¼ tsp cinnamon
Chantilly Cream (optional)

All you have to do:

Preheat the oven to 350 degrees F.

Spray a 13 x 9 inch baking dish with cooking oil spray (butter flavor preferred).

Arrange the bread in the bottom of the dish.

In a large bowl, beat together the eggs, milk, vanilla, nutmeg and cinnamon. Pour over the bread pieces. Press the bread down gently with the back of a fork so it gets soaked in the egg mixture.

Let it set for a half hour.

Bake for about 30 minutes or until a knife inserted in the center comes out clean.

The casserole will puff up. It is best to serve it immediately. You can also take it to work and serve it warm, the casserole just won’t be puffy but it will still be delicious.


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