I don’t know about all of you, but this is how Christmas morning goes in our house:
- Early awakenings
- Opening presents, while guzzling coffee and coffeecake (usually Entenmann’s)
- Look around and go, Oh my God, what a freaking mess.
- Think about cleaning it up. Don’t.
- Play with toys with kids until someone complains that they’re hungry and when is breakfast?
- Grumble and then make breakfast.
Please note that nowhere in there did it say anything about actually cooking. It’s Christmas morning, I worked my tail off to make everything magical for everyone. I’ll be damned if I’m missing it to cook.
Enter the wonder of Christmas morning- Overnight Eggnog French Toast Casserole. Truth be told, I finished wrapping presents and getting everything ready at midnight last year, then mixed this up in about 5 minutes and threw it in the fridge. It was INCREDIBLE. I usually prefer to make my own eggnog, so it isn’t quite as sweet, but this uses store bought eggnog and it isn’t too sweet at all. Thankfully, I jotted down the recipe in the wee hours of Christmas morning and shot some pictures after baking it. So yes, I have been holding on to these for a year.
Totally worth the wait.
- 1 pound loaf bakery white bread
- 2 cups eggnog
- 1½ cups milk
- 5 eggs
- ¼ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ cup flour
- ½ teaspoon nutmeg
- ½ cup brown sugar
- 2 tablespoons softened butter
- Cut bread into 1' cubes. Butter a 13 x9 baking dish
- In a large mixing bowl, whisk together the eggnog, milk, egg and spices.
- Spread bread cubes in prepared baking dish and pour eggnog mixture over. Cover and refrigerate overnight.
- In the morning, preheat oven to 350F.
- In a small bowl, stir together the flour, spices and brown sugar. Work the butter in until crumbles have formed and butter is fully incorporated. Sprinkle over casserole.
- Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes longer. Let cool slightly before serving.