Description
Eggnog French toast casserole is an easy breakfast and a great way to use up leftover eggnog during the holidays! Make this overnight French toast with gluten-free bread, dairy-free custard, and plenty of festive spice.
Ingredients
Scale
- 1 family size loaf gluten-free bread, cut into 1″ cubes (I used Udi’s)
- 5 eggs
- 2 cups lactose-free eggnog (I used Lactaid)
- 3 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cardamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- salt to taste
- 1/2 cup sliced almonds
Instructions
- Grease a 13×9 pan with cooking spray.
- Add cubes of gluten-free bread to baking dish.
- To a large bowl add, eggs, eggnog, maple syrup, vanilla, cinnamon, cardamon, nutmeg, ginger, clove and salt. Whisk until everything is smooth and combined.
- Pour the egg mixture over the cubed bread.
- Using your hands, gently press bread down so the custard covers each piece of bread.
- Wrap with tin foil and place in the refrigerator overnight.
- Preheat oven to 350°F.
- Remove casserole from the refrigerator.
- Sprinkle sliced almonds on top of the eggnog french toast casserole.
- Bake covered for 35 minutes. Remove the foil and bake an additional 10 minutes. Until slightly browned on top.
- Optional: Garnish with powdered sugar
- Serve with maple syrup.
Notes
- To Store: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat: Large portions can be reheated in a 350°F oven for about 10 minutes, or until warmed through. Reheat individual servings in the microwave.
- To Freeze: Once cooled, freeze extras in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 225
- Sugar: 12 g
- Sodium: 268 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 97 mg
