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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Stacey | SouthernDiscourse.com
loaf French or Italian bread
half and half
dash of salt
can whole berry cranberry sauce
light brown sugar
heaping TBSP orange zest
a handful of fresh cranberries
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.
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.