Savor the best part of Christmas with a Eggnog French Toast Casserole. Make it an advance and inhale the sweet smell take over the house while you see what Santa has under the tree.
I love Eggnog.
Actually let me rephrase that.
I love the idea of Eggnog.
One of my favorite drinks of the holiday season, I can’t wait for my first sip of eggnog – and then I’m done.
When I spot it in the dairy aisle, I get giddy because that means the holidays are officially here. But after the first drink, I don’t know what to do with the rest of it.
This Eggnog French Toast Casserole is the way to put that eggnog to work. And even better – you can use almond milk eggnog if you have any lactose issues and it’s just as good!
You can decide whether you need to add the bourbon or not. 🙂
Take french toast to the next level this holiday with an easy make-ahead brunch casserole with eggnog!
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup eggnog
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 tablespoons milk (use eggnog if you like)
- Slice French bread into 1-inch each cubes. (We actually let the kids tear it up so they can help!)
- Arrange slices in a buttered 9 by 13-inch flat baking dish.
- In a large bowl, combine the eggs, half-and-half, eggnog, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
- Pour mixture over the bread, making sure all are covered evenly with the milk-egg mixture.
- Cover with foil and refrigerate overnight.
- The next day, preheat oven to 350 degrees F and cook until brown and bubbly!
To make glaze
- Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).