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Eggnog Cranberry French Toast Casserole

Recipes by Chef Steph

Chef Steph

Eggnog Cranberry French Toast Casserole

The ultimate upgrade to french toast baked to perfection!

ingredients

Eggnog Cranberry French Toast Casserole
  • 3/4 cup - brown sugar
  • 6 tablespoons - butter
  • 1 tablespoon - corn syrup
  • 6 large - eggs
  • 2 1/2 cups - eggnog
  • 1 teaspoon - ground cinnamon
  • 1/4 teaspoon - nutmeg
  • 1 teaspoon - vanilla extract
  • 10-12 - slices Texas toast, cut into pieces
  • 1/2 cup - fresh cranberries
  • - powdered sugar
  • - maple syrup
Prep time
6 hours
Cook Time
40  minutes
Serves
12 to 24

Directions

  1. Lightly grease a 9X13-inch baking dish.
  2. Heat brown sugar, butter, and corn syrup in small saucepan over medium heat. Stir occasionally and remove from heat when mixture begins to boil.
  3. Pour brown sugar mixture into prepared pan and place bread pieces on top.
  4. In a medium bowl whisk eggs and eggnog together. Mix in cinnamon, nutmeg, and vanilla extract.
  5. Pour egg mixture over bread. Cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
  6. Remove from refrigerator and heat oven to 375 degrees. Remove foil and sprinkle cranberries on top. Place in oven and bake 35-40 minutes.
  7. Sprinkle with powdered sugar and serve with maple syrup.

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