Overnight Eggnog French Toast Bake with Cranberry Maple Syrup
Wake up on Christmas morning to the sweet smell of Overnight Eggnog French Toast Bake with Cranberry Maple Syrup by Ohio food blogger A Cedar Spoon.
Ingredients
Overnight Eggnog French Toast Bake
Streusel Topping
Directions
- Grease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with the dried cranberries. Set aside.
- Whisk the eggs, eggnog, cinnamon, allspice, nutmeg, cloves {optional}, brown sugar, and vanilla together until the sugar dissolves. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but ideally overnight.
- Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
- Prepare the struessel topping {this could be done the night before}. Whisk the brown sugar, flour, and cinnamon together in a large bowl. Using two forks cut in the butter. Sprinkle the streusel topping over the bread. Sprinkle pecans over the french toast bake.
- Bake for 45-50 minutes or until golden brown on top.
- Prepare the homemade cranberry sauce: Boil the water and sugar until the sugar is dissolved. Add the cranberries and simmer on medium heat until the cranberries pop. Cool and pour into a mason jar for storage.
- Serve warm with powdered sugar and extra pecans along with a drizzle of the cranberry maple syrup.
Notes
Leftovers can be saved in an airtight container for up to 3 days.
I like my casserole to have a soft inside and a crispy outside so I tend to bake mine for 50-55 minutes. If you like it softer on the outside you will want to do closer to 45 minutes.