In my house we focus so much of our energy preparing Christmas dinner, and sort of expect the rest to fall into place. A mentality of “breakfast will make itself,” or “eggs and bacon will be fine.” This X-mas I decided I will take it up a notch and make a dish of Eggnog French Toast Casserole. It practically makes itself and feeds a small army of relatives. Top with fresh cranberry sauce and bananas for a spectacular A.M. meal….. I know I will! Merry Christmas Babble Friends!
Ingredients for Eggnog French Toast Casserole:
- 1 1/2 – tablespoons butter
- 10 – cups ciabatta bread (cubed )
- 1 – cup sugar plus two tablespoons
- 4 – eggs
- 1 – teaspoon cinnamon
- 2 – teaspoon vanilla
- 4 – cups eggnog
- 5 – tablespoons butter (melted and brought back to room temperature)
- Fresh banana
- Cranberry sauce
- sliced almonds
- powdered sugar
- Preheat oven to 300 degrees fahrenheit.
- Grease a 9×13 inch pyrex with 1 1/2 tablespoons butter.
- Arrange all ciabatta cubes in pyrex. Set to the side.
- With an electric mixer, beat 1 cup sugar and eggs together for 6 minutes on high.
- Next add cinnamon, vanilla, eggnog, and 5 tablespoons butter to sugar/ egg mixture. Beat for 2 minutes.
- Carefully ladle eggnog /sugar mixture over ciabatta cubes.
- Once eggnog mixture is poured in, press down on ciabatta cubes with both hands to ensure all bread cubes are soaked in eggnog mixture.
- Sprinkle remaining two tablespoons of sugar over the top of ciabatta cubes. Set to the side.
- In a larger baking dish or roasting pan ( 15 x 10 – or 4 quarts ) fill 2 inches with boiling hot water to create a water bath. Then place the 9×13 inch prepared pyrex of eggnog french toast in the middle of the 15 x 10 water bath. The water lever should reach halfway up the side of the 9 x13 pyrex dish. Place in the oven for 1 hour.
- Let cool for 15 minutes. Then cut into healthy servings. Sprinkle with powdered sugar, almond slices, fresh banana, and top with fresh cranberry sauce.
- Merry Christmas Breakfast!
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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