Eggnog Cranberry French Toast Casserole
Recipes by 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 time6 hours
Cook Time40 minutes
Serves12 to 24
Directions
- Lightly grease a 9X13-inch baking dish.
- Heat brown sugar, butter, and corn syrup in small saucepan over medium heat. Stir occasionally and remove from heat when mixture begins to boil.
- Pour brown sugar mixture into prepared pan and place bread pieces on top.
- In a medium bowl whisk eggs and eggnog together. Mix in cinnamon, nutmeg, and vanilla extract.
- Pour egg mixture over bread. Cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
- Remove from refrigerator and heat oven to 375 degrees. Remove foil and sprinkle cranberries on top. Place in oven and bake 35-40 minutes.
- Sprinkle with powdered sugar and serve with maple syrup.