This Eggnog French Toast Casserole is a delicious holiday treat for clean eaters!
There are only a few dishes I can prepare that really, truly bring the entire family running to the breakfast table. Breakfast is one of those “hit-or-miss” meals around here. If one person is happy, the other is complaining and wants something else.
Typically, complaints doesn’t fly with me. What I make is what there is to eat. Period. And for the most part, everyone eats what I make pretty happily. But if there is ever any argument over what is available at the table, I can count on the fact that it will be at breakfast.
Mini Chef is getting to the point where he cares about the way his food LOOKS as much as how it tastes. So when I put a plate of this down in front of him, he was not impressed. In fact, I believe his exact words were, “Dry bread?? I don’t want that!”
Of course, once I added a touch of maple syrup, he was a little more inclined to give it a try. And once he had his first bite, he was hooked. In fact, he had two servings. And that was the end of all complaining for that morning (at meal time, anyway).
This is a great dish to serve for special occasions and holiday mornings.
NOTE: The casserole will be sweet already due to the eggnog. So go light on any sweetener you add when serving. Also, this is a dish you want to prep the night before. It makes for a very easy going morning when the whole thing just needs to be popped in the oven. You don’t have to let the eggnog thicken overnight, but your bread will be much drier after baking if you don’t. Also, on retesting this recipe, I found that it baked better if the bread is cut into cubes. So the recipe reflects that.
MORE HEALTHY FRENCH TOAST RECIPES:
Eggnog French Toast Casserole
- A dish that is close to 9 x 13.
- 8 cups cubed bread (packed loosely for measuring)
- 2 cups eggnog (see recipe link above)
- 1/2 cup ground almonds (optional, but tasty!
- Prepare the eggnog the night before you make this.
- Cut up the bread and place in your casserole dish. (you can do this the night before as well if you cover it with plastic wrap so it doesn't dry out)
- Pour the eggnog over the bread and top with chopped nuts (if you are using them).Bake at 350 for 35-45 minutes, or until the eggnog is sufficiently baked into the bread.
- Cool slightly and serve with maple syrup, honey, fruit or nuts for topping.