Cranberry Egg Nog French Toast Bake

This delicious Cranberry Egg Nog French Toast Bake is perfect for the holidays. Prep it the night before, then relax and enjoy your morning while this bakes!

Course Breakfast

Cuisine American

Keyword Cranberry Egg Nog French Toast Bake

Prep Time 30 minutes

Cook Time 1 hour 5 minutes

Refrigerator Time 8 hours

Servings

Calories 509kcal

Author Ang Paris

Equipment

9x13 Baking dish
Sauce Pan
Large bowl

Ingredients

1 stick butter I use Oakhurst
1 cup brown sugar packed
2 tbsp maple syrup
1 loaf Challa bread Cut into 1 inch cubes
1 tsp cinnamon
1/2 tsp nutmeg
8 eggs
2 cups egg nog I prefer Oakhurst egg nog
1 cup cranberries fresh, divided
1 tsp vanilla extract
powdered sugar optional

Instructions

Prep Instructions

Grease a 9 x 13″ baking dish with butter and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup.
Bring the mixture to a boil, stirring constantly.
Remove from heat and pour into prepared baking dish.
Arrange half the bread cubes over the brown sugar mixture.
Sprinkle half of the fresh cranberries over the bread.
In a large bowl, whisk the eggs and mix in the Egg Nog, cinnamon, nutmeg and vanilla extract.
Evenly pour the custard mixture over the bread cubes.
Gently press down on the bread to make sure it’s all coated.
Sprinkle the remaining cranberries over the top of the dish.
Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.

Cooking Instructions

Preheat oven to 325-degrees F.
Remove the baking dish from the refrigerator.
Bake covered for 45 minutes.
Increase oven temperature to 375-degrees F and remove foil.
Bake uncovered until a knife inserted in the center of casserole is clean (and mostly dry) and top is puffy and golden brown. This will vary from 10-20 minutes depending on how hot your oven cooks.
Dust on powdered sugar if desired and serve warm.

Nutrition