Eggnog French Toast Casserole
A cozy and festive eggnog French toast casserole perfect for holiday gatherings, easy to prepare ahead of time, and loved by the whole family.
Ingredients
For the Casserole
- 1 loaf Texas Toast (about 14 slices), cubed Day-old Texas Toast works best for absorption.
- 5 large eggs
- 1 cup eggnog Can substitute with dairy-free eggnog.
- ¾ cup milk
- 1 teaspoon rum flavoring
- 1 teaspoon cinnamon Adjust based on taste preference.
- ½ teaspoon nutmeg Adjust based on taste preference.
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed Add more for a sweeter casserole.
- ¼ cup pecans, chopped (optional) Leave out for nut allergies.
Instructions
Preparation
- In a large bowl, whisk together the eggs, eggnog, milk, and rum flavoring until well combined and smooth.
- Dip the cubed Texas Toast into the eggnog mixture, ensuring each piece is coated well. Place the coated bread cubes evenly into a 9-inch baking dish.
- Pour any remaining custard mixture over the top, ensuring all pieces are soaked. Sprinkle with cinnamon and nutmeg.
- Cover the baking dish tightly with foil and refrigerate for at least 4 hours or overnight.
Baking
- Mix the melted unsalted butter with the packed light brown sugar in a small bowl until combined.
- Remove the casserole from the fridge and pour the butter and brown sugar mixture evenly over the bread.
- If desired, sprinkle chopped pecans on top.
- Bake uncovered in a preheated 350°F (175°C) oven for about 40 minutes, or until the custard is set and the top is golden.
- Allow to cool slightly before serving.
Notes
Pairs well with fresh fruit, crispy bacon, maple syrup, or a dusting of powdered sugar. Can be stored in an airtight container in the fridge for up to 3 days.