Eggnog French Toast Casserole with Cranberry Syrup

  • 1 Large Loaf French Bread; cut into small cubes around 7 Cups

  • 4 Eggs

  • ½ c Sugar

  • 1 1/2 C. Prepared Eggnog

  • 1/2 C. Milk or Heavy Cream

  • 1/4 C. Butter; melted

  • 1/4 Tsp. Nutmeg

  • 1 Tsp. Cinnamon

  • 1 1/2 Tsp. Vanilla

  • 1 TB Rum Extract

  • Syrup:

  • 1 C. Fresh Cranberries

  • 1 1/2 C. Sugar

  • 1 1/2 Tbsp. Orange Juice

  • Orange Zest

Add bread cubes to a single layer on a cookie sheet. Bake them at 220 degrees for around 5 minutes until slightly dried.

Prepare Syrup:

Add cranberries, orange juice and sugar to a small saucepan on medium heat. Bring to a low boil and cook until cranberries burst and sauce thickens for around 3 minutes; stirring continuously.

Allow mixture to cool and begin preparing French Toast.

Prepare French Toast:

Preheat oven to 350 degrees.

In a large mixing bowl; whisk together eggs and sugar.

Whisk in Eggnog, milk, melted butter, nutmeg, cinnamon, vanilla and rum extract.

Add bread cubes to mixture and lightly stir until coated.

Allow to set for several minutes.

Lightly spray baking dish with cooking spray

Fill baking dish halfway with bread mixture, drizzle with cranberry syrup.

Pour in remaining bread mixture until full to the top, and drizzle with more cranberry syrup.

Bake for around 25 minutes until set and lightly golden brown.


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