Overnight Eggnog French Toast Casserole
You can never have too many American recipes, so give Overnight Eggnog French Toast Casserole a try. This recipe serves 8 and costs $1.2 per serving. One serving contains 344 calories, 15g of protein, and 12g of fat. 9 people were glad they tried this recipe. This recipe from The Blond Cook requires cinnamon, pecans, nutmeg, and granulated sugar. It works well as a rather inexpensive main course for Christmas. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Users who liked this recipe also liked Overnight Eggnog French Toast Casserole, Overnight Vegan Eggnog French Toast Casserole, and Overnight Eggnog French Toast.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 teaspoon cinnamon
2 cups eggnog
7 large eggs
1 (16-ounce) loaf french bread, cut into 1 inch cubes
¼ cup granulated white sugar
¼ teaspoon nutmeg
½ cup chopped pecans
¼ teaspoon salt
1-1/2 teaspoons rum or vanilla extract
Equipment:
whisk
bowl
baking pan
oven
Cooking instruction summary:
In a very large bowl, whisk together eggs, eggnog, sugar, nutmeg, cinnamon, salt and extract.Add bread cubes and stir gently to cover all the cubes with the egg mixture.Place in a greased 9x13 baking dish. Cover and refrigerate overnight or at least 8 hours.Prepare the topping my stirring brown sugar, cinnamon and pecans in a small bowl to combine. Place in an airtight container, you'll use this right before placing the casserole in the oven.When ready to bake, preheat your oven to 350 degrees F. Top casserole evenly with pecan topping.Bake (uncovered) for 40 minutes, or until top is lightly browned and egg mixture is cooked.
Step by step:
1. In a very large bowl, whisk together eggs, eggnog, sugar, nutmeg, cinnamon, salt and extract.
2. Add bread cubes and stir gently to cover all the cubes with the egg mixture.
3. Place in a greased 9x13 baking dish. Cover and refrigerate overnight or at least 8 hours.Prepare the topping my stirring brown sugar, cinnamon and pecans in a small bowl to combine.
4. Place in an airtight container, you'll use this right before placing the casserole in the oven.When ready to bake, preheat your oven to 350 degrees F. Top casserole evenly with pecan topping.
5. Bake (uncovered) for 40 minutes, or until top is lightly browned and egg mixture is cooked.
Nutrition Information:
covered percent of daily need
