French Toast Bake with Egg Nog & Cranberry Pecan Topping
An easy make-ahead French toast casserole with all of the flavors of the holiday season.
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Servings: 8
Ingredients
- 1 loaf French or Italian bread 16-20 oz
- 8 large eggs
- 2 C egg nog
- 1 C half and half
- dash of salt
Praline Topping
- 1 can whole berry cranberry sauce 14-15 oz
- 1 C light brown sugar
- 1 ½ C chopped pecans
- 1 heaping tablespoon orange zest
- ½ teaspoon ground cinnamon
- a handful of fresh cranberries
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 350.
- Lightly butter or oil 9x13 baking dish.
- Slice bread (if not pre-sliced) into 24 or so slices. Place the sliced bread into baking dish cut end down, crust side up in 2 rows to fill the dish.
- In a large mixing bowl, beat the egg nog, milk, egg nog, and salt.
- Pour over the bread, covering each piece of bread with egg mixture and making sure the mixture gets between the bread as well.
- Cover with foil and refrigerate for 30 minutes up to overnight.
Praline Topping
- Combine brown sugar, chopped pecans and cinnamon.
- Stir in whole berry cranberry sauce until mixed well.
- Spoon evenly over the bread. Spread to evenly cover.
- Sprinkle orange zest over cranberry pecan topping. Add a few fresh cranberries for color.
- Bake 50 minutes or until egg mixture is puffed and topping is bubbling.