Food Geek Friday: Bourbon Eggnog French Toast Casserole
I found and made this last year for Christmas Day. We usually go out for breakfast and then have a huge turkey dinner lunch but decided that it was time to change things up. Enter...brunch! When I can across this recipe, I knew this had to be my contribution. Assemble the night before and pop into the oven the next morning? Don't mind if I do.
Let me tell you, this is even more rockin than it sounds. I wish you could have smelled this when I opened the oven door. Incredible. My uncle - who never goes for seconds - went for seconds.
Bourbon Eggnog French Toast Casserole
- 1 loaf Challah Bread
- 6 eggs
- 2 1/4 cups eggnog
- 1/4 cup bourbon
- 3/4 cups granulated sugar
- 2 tablespoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into pieces
Maple syrup-for serving (optional)
- Spray a 9 x 13-inch baking pan with cooking spray. Cut bread into cubes and evenly place in the pan.
- In a large bowl, mix together eggs, eggnog, bourbon, sugar, vanilla extract, and nutmeg. Pour evenly over bread. Cover pan and store in the refrigerator for several hours or overnight.
- In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
- When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
What's your favorite dish to make for Christmas?