Eggnog Streusel French Toast Casserole
My Eggnog Streusel French Toast Casserole is a decadent, holiday morning worthy baked French toast that can be assembled the night before. Can you say fantasy B&B breakfast?
Servings: 16 -20 servings
Equipment
- 9x13 casserole
Ingredients
- 1 1/2 pound loaf of challah bread, fresh or day old
- 3 cups eggnog
- 1 cup half and half
- 2 large eggs
- 1/2 tsp freshly grated nutmeg
- pinch salt
streusel topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup pecan halves
- 4 Tbsp cold unsalted butter, cut in pieces
for serving
Instructions
- Butter a 9x13 casserole.
- Slice the challah into 1 inch slices, and then cut the slices into 1 inch chunks. That's approximate, don't get out the measuring tape. Put the bread into the pan and arrange in an even layer.
- Whisk together the eggnog, half and half, eggs, nutmeg, and salt. Pour over the bread cubes, reserving 1 cup of the liquid for later.
- Toss the bread so it's all coated with liquid. Cover with foil and let sit for an hour.
- Preheat the oven to 350F
- Pulse all the streusel topping ingredients together in a food processor until crumbly.
- Pour the rest of the liquid over the bread, and top with the streusel topping. I like to use my fingers to make larger 'crumbles' out of the mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until cooked throughout.
- Serve hot with butter and maple syrup.
Nutrition
Calories: 157 kcal · Carbohydrates: 15 g · Protein: 4 g · Fat: 9 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 61 mg · Sodium: 68 mg · Potassium: 133 mg · Fiber: 0.4 g · Sugar: 11 g · Vitamin A: 271 IU · Vitamin C: 1 mg · Calcium: 91 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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