The perfect holiday breakfast dish: Karla’s French Toast Egg Nog Casserole

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Karla’s French Toast Egg Nog Casserole


When I got the idea for this recipe, I was extremely excited to try it. I’m happy to report that it tasted just as delicious as I imagined. And it’s so easy. You mix it the night before and pop it in the oven when you wake up.

I used a basic french toast casserole recipe and instead of using cream or half and half and milk, I used egg nog. It was beyond amazing. I can’t wait to make it again for New Year’s Eve!


Ingredients for casserole

1 loaf French bread (13 to 16 ounces) — I used a week-old loaf I got for .60!

8 large eggs

3 cups of your favorite egg nog (no alcohol)

2 tablespoons granulated sugar

1 teaspoon vanilla extract

Dash salt

Ingredients for Praline Topping

2 sticks of real butter — softened (set the sticks out overnight)

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Tear up the French Bread into pieces as big as you like — about 1 inches. Some people slice them. I don’t. Place the pieces in a buttered 9 X 13 baking pan or dish.

In another bowl combine the eggs, egg nog, sugar and salt and beat until well mixed. Pour mixture over the bread making sure all are covered evenly. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Combine ingredients for the Praline Topping, spread evenly over the bread, and bake for 40 minutes. You may want to add your praline topping about 15 minutes into cooking if you don’t like a crusty top. I happen to like the crusty top–it’s my favorite part.

You can serve it with syrup but there’s so much flavor, no one in my house wanted syrup with it!


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