entrees

Overnight Eggnog French Toast Casserole

Christmas morning calls for an extra-special breakfast, like this easy Overnight Eggnog French Toast Casserole. Soak fluffy Italian bread in a rich milk-and-egg mixture flavoured with Club House® vanilla and rum extracts. Add ground nutmeg to re-create that unmistakable eggnog taste. Let it all soak in overnight. Then bake the morning of for a sweet, memorable holiday treat.
10 min
PREP TIME
25 min
COOK TIME
222
CALORIES
9
INGREDIENTS

INGREDIENTS

  • 1 loaf Italian bread
  • 8 eggs
  • 1 cup (250 mililiters) milk
  • 2 tablespoons (30 mililiters) granulated sugar
  • 1 tablespoon (15 mililiters) Pure Vanilla Extract
  • 2 teaspoons (10 mililiters) Imitation Rum Extract
  • 1/2 teaspoon (2 mililiters) baking powder
  • 1/2 teaspoon (2 mililiters) Ground Nutmeg , divided
  • 2 tablespoons (30 mililiters) icing sugar

Preparation

  • 1 Cut bread into 1-inch (2.5-cm) thick slices. Remove crust. Trim each slice into a rectangle. Arrange slices in single layer in 13x9-inch (33x23-cm) baking dish sprayed with no stick cooking spray. Set aside.
  • 2 Mix eggs, milk, granulated sugar, extracts, baking powder and 1/4 teaspoon (1ml) of the nutmeg in large bowl with wire whisk until well blended. Pour mixture over bread. Cover. Refrigerate at least 4 hours or overnight.
  • 3 Preheat oven to 350°F (180°C). Remove casserole from refrigerator. Let stand 10 to 15 minutes. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
  • 4 Meanwhile, mix confectioners’ sugar and remaining 1/4 teaspoon (1ml) nutmeg in small bowl. Sprinkle over French toast. Serve with maple syrup, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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