Eggnog French Toast Casserole

Woo! I survived finals and assuming nothing catastrophic happened over those awful days I am officially half way through law school! After a hectic post-finals weekend and a whole lot of sleep I am back for some yummy treats!

I’ve been on an eggnog kick since finishing finals. Eggnog lattes, eggnog cookies, eggnog from the carton…you get the picture. My relationship with eggnog is a love-hate relationship because it’s seasonal and fattening, but it’s also why I adore the stuff. While I love the ‘nog Kenneth hates it with a capital ‘H’. Over the years I’ve discovered that most people who “dislike” eggnog just don’t like it straight (or in latte form), but they’ll happily eat cookies, cupcakes, etc. that are eggnog flavored. That being said, the majority of the eggnog cookies I made at the beginning of finals may or may not have been devoured by a guilty husband.

I make a decent amount of cheesecakes, so I tried “winging” my eggnog cheesecake recipe and to my surprise it turned out great! It cracked just a little, but it’s not the end of the world. I modified a French toast casserole recipe I stumbled upon on Pinterest and turned regular French toast into holiday-French toast. Here is the original recipe – it’s perfect for a lazy weekend.

Side note, here are a couple pictures of my Christmas dinner:

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Sorry, not sorry, it was amazing

Eggnog French Toast Casserole

IngredientIMG_3966.JPG

  • ½ cup melted butter (1 stick)
  • 1 cup brown sugar
  • 1 loaf white bread (I used 2/3s of a loaf)
  • 4 eggs
  • ¾ cup eggnog
  • ¾ cup milk
  • 1 teaspoon vanilla
  • Powdered sugar (toIMG_3963 sprinkle)
  • Maple syrup (to drizzle when serving)

 

DirectionsIMG_3964

  • Mix together brown sugar and melted butter
    • Pour mixture into bottom of 9×13 pan
  • Lay a single layer of white bread in the pan
  • Beat eggs, milk, and vanilla and spoon ½ of the egg mixture on bread
  • Add a second layer of bread and spoon the remaining egg mixtureIMG_3967
  • Cover and chill in fridge overnight
  • Bake at 350 degrees for 45 minutes (covered the first 30 minutes, uncovered the last 15)
  • Sprinkle with powder sugar and serve with maple syrup
    • I served the French toast with bacon and a Poinsettia mimosa (cranberry juice + champagne)

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Enjoy!

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