Working moms can easily relate for a need of extra few minutes of sleep before dashing to the kitchen and make breakfast every morning. It can be pretty exhaustive even with just the start of the day.
With a little adjustment and managing of time, the luxury of few extra minutes can be possible. The answer: an overnight eggnog French toast casserole would be perfect.
- 1 large loaf of French bread, cut into 2-inch cubes
- 2 ½ cups of eggnog
- ¼ cup + 2 tbsp. of dark brown sugar
- 2 tsp. of ground cinnamon
- ½ tsp. of ground nutmeg
- 4 tbsp. of rum (optional)
- 1 cup of chopped wallnuts
- In a large bowl, whisk together the eggs, sugar, cinnamon, nutmeg, rum and eggnog.
- Get a 9×13-inch glass baking dish and coat it with cooking spray. Place the bread cubes on the dish and press them down gently to fit.
- Get the eggnog mixture and gently pour it over the bread cubes. Next, using a rubber spatula, press down the bread cubes to help the bread get soaked up with the mixture. Let it soak up the eggnog mixture overnight.
- Top the dish with the chopped walnuts and cover it tightly with aluminum foil. Put it into the fridge for overnight to let it chill.
- The next morning, preheat your oven into 350⁰F for 30 minutes.
- Unwrap the dish while on it, put it into the oven and bake for about 15-20 minutes.
- The nice brown top signals that your eggnog French toast casserole is ready.
- You can substitute milk for the eggnog if it’s not available.
- You can use bourbon instead of rum, or completely leave it out on the recipe.
- If you have a sweet tooth, you can top your eggnog French toast casserole with maple syrup before serving.
Time and Serving
- Preparation : 24 hours
- Cooking : 50 minutes
- Serving : 6-8