Eggnog French Toast Casserole (Print Version)
Sweet breakfast baked with eggnog, rum flavor, and pecan crumb topping for a cozy holiday brunch treat.
# Ingredients:
01 -
1 loaf Texas Toast, about 14 slices, cubed
02 -
5 large eggs
03 -
1 cup eggnog
04 -
¾ cup milk
05 -
1 teaspoon rum flavoring
06 -
1 teaspoon cinnamon
07 -
½ teaspoon nutmeg
08 -
½ cup unsalted butter, melted
09 -
¾ cup light brown sugar, packed
10 -
¼ cup pecans, chopped (optional)
# Steps:
01 -
In a large bowl, whisk together eggs, eggnog, milk, and rum flavoring.
02 -
Dip cubed bread into the egg mixture and place into a 9-inch baking dish until all the bread is used. Pour any remaining mixture over the bread.
03 -
Sprinkle the bread with cinnamon and nutmeg.
04 -
Cover with foil and refrigerate overnight or for at least 4 hours.
05 -
In a small bowl, mix melted butter with brown sugar.
06 -
Pour the butter and brown sugar mixture over the bread. Sprinkle with pecans if desired. Bake uncovered in a 350°F (175°C) oven for about 40 minutes.
07 -
Enjoy warm.