I don't know what it is about French toast, but it makes me think of Christmas. This Eggnog French Toast Casserole is Christmas morning on a plate. It serves a crowd and you don't have to stand over the stove flipping each individual toast. This casserole is prepared the day before serving so all you have to do is pop it in the oven on Christmas morning. 

I garnish the casserole with powdered sugar and honey. I hope you enjoy this as much as my family does. 

Eggnog French Toast Casserole

Ingredients

• 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
• 5 large eggs
• 1 1/2 cups eggnog
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• For the topping:
• 4 tablespoons unsalted butter, melted
• 3 tablespoons (40g) dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

    

    Instructions

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Place bread cubes into the dish.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the eggnog, sugar, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. Cover with plastic wrap and allow to refrigerate overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. 

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Dust powdered sugar on top, if you like. Serve with maple syrup or honey at the table.