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Overnight Eggnog French Toast Casserole
breakfast brunch

Overnight Eggnog French Toast Casserole

Christmas morning calls for an extra-special breakfast, like this easy Overnight Eggnog French Toast Casserole. Soak fluffy Italian bread in a rich milk-and-egg mixture flavored with McCormick® vanilla and rum extracts. Add ground nutmeg to re-create that unmistakable eggnog taste. Let it all soak in overnight. Then bake the morning of for a sweet, memorable holiday treat.

  • 10m

    prep time

  • 25m

    Cook Time

  • 223

    Calories

  • 9

    Ingredients

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Ingredients

8

Servings

Instructions

  • Cut bread into 1-inch thick slices. Remove crust. Trim each slice into a rectangle. Arrange slices in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Set aside.

  • Mix eggs, milk, granulated sugar, extracts, baking powder and 1/4 teaspoon of the nutmeg in large bowl with wire whisk until well blended. Pour mixture over bread. Cover. Refrigerate at least 4 hours or overnight.

  • Preheat oven to 350°F. Remove casserole from refrigerator. Let stand 10 to 15 minutes. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.

  • Meanwhile, mix confectioners’ sugar and remaining 1/4 teaspoon nutmeg in small bowl. Sprinkle over French toast. Serve with maple syrup, if desired.

Nutrition information (per Serving)

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