Eggnog French Toast Casserole
By Kristan Raines, @thebrokenbread
Eggnog French Toast Casserole
By Kristan Raines, @thebrokenbread
Yield/Serves:
8 to 10
- 1 pound challah bread, cut into 1½–2 inch cubes
- ½ cup milk
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ teaspoon kosher salt
- 2 tsp vanilla extract
- Softened butter (for greasing the dish)
- 7 large eggs
- 2 ¼ cups eggnog
- Crack the eggs into a large bowl and whisk together vigorously before adding the eggnog, milk, brown sugar, cinnamon, nutmeg, salt, and vanilla. Whisk everything together until well combined.
- Add the cubed challah to a large bowl and pour the eggnog mixture evenly over the top. Use a large spoon or your hands to gently toss the bread in the liquid a few times so that everything is coated.
- Lightly grease the 4.5 qt Le Creuset Chef’s Oven with butter, then gently add the challah and remaining liquid. Cover the chef’s oven with it’s lid, and place in the refrigerator overnight or for at least 5 hours.
- Heat the oven to 325°F. Remove the chef’s oven from the refrigerator and let sit at room temp for 20 minutes prior to baking.
- Remove the lid and cover the chef’s oven with a loose foil tent, then place in the oven on the center rack and bake for 35 minutes.
- Remove the foil, increase heat to 350°F and continue baking for 35-40 minutes, or until the center is set, and the top has taken on a lovely golden color.
- Remove from the oven and let cool for 5-10 minutes before dusting with powdered sugar. Serve warm with a drizzle of maple syrup. Best enjoyed the day it’s made.