Breakfast & Brunchbellyfull5.0
Eggnog French Toast Casserole
A brandy brown sugar syrup and eggnog custard make this overnight Eggnog French Toast Casserole the perfect breakfast to enjoy on Christmas morning. Prep the night before & just pop it in the oven in the morning!
👥 8 Servings⏱️ Prep & Cook: 8h 55m⏳ Prep: 10 min🔥 Cook: 45 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- saucepan
- bowl
- mixing bowl
- whisk
- spatula
- casserole dish
- knife
- oven
📝 Preparation Steps
1
Lightly coat a 9x13 baking dish with nonstick cooking spray; set aside.
2
In a small saucepan, combine the brown sugar, butter, and brandy; bring to a boil, stirring continuously, for ⏱️ 1 minute until the sugar is dissolved. Pour mixture into the prepared baking dish. Arrange bread slices over the sauce.
3
In a medium mixing bowl, whisk together the eggs, eggnog, vanilla, salt, and nutmeg. Pour evenly over the bread. Press lightly with a rubber spatula to moisten all the bread.
large eggs4eggnog (or whole milk)2 cups
4
Cover the casserole dish and chill in the refrigerator for a minimum of ⏱️ 4 hours (or overnight.)
5
Preheat oven to 350 degree F. Bake, uncovered, for ⏱️ 45 minutes or until a knife inserted near the center comes out clean and the top is lightly brown.
6
Let stand for ⏱️ 15 minutes before serving.
7
While the casserole is resting, combine raspberries with the granulated sugar in a small bowl. Lightly crush the berries with a fork; let stand until a syrup forms, stirring occasionally.
granulated sugar2 tablespoons
8
Slice brioche and invert onto plates. Spoon berry mixture over each serving and enjoy!
Nutrition Facts
calories
429 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
37 g
sodium Content
386 mg
protein Content
10 g
trans Fat Content
0.3 g
cholesterol Content
172 mg
carbohydrate Content
58 g
saturated Fat Content
8 g
unsaturated Fat Content
6 g
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