Eggnog Stuffed French Toast

I was recently asked to provide a Christmas morning recipe for a friend that writes for a local newspaper. I shared my overnight oatmeal recipe and pulled out one of my favorite breakfast casserole ideas- Stuffed French Toast.

I have been making stuffed French-toast casseroles for years. They are so wonderful because you make them ahead and then bake it in the morning. This yummy recipe is perfect for Christmas. It is reminiscent of bread pudding with a cheesecake like filling — so good it does not need syrup. The nuts on top are optional.

For Christmas, I enjoy making this dish with the festive flavor of eggnog. This easy recipe has been a popular request for many years and is even served by a small restaurant chain that I do consulting for. I hope you enjoy it and have a very Merry Christmas!

Eggnog Stuffed French Toast

Prep Time: 5 minutes

Cook Time: 10 minutes

15 minutes

Number of servings: 4

Per Serving 354 calories

Fat 27 g

Carbs 19 g

Protein 12 g

This yummy recipe is reminiscent of bread pudding

Ingredients

1½ loaves whole wheat, sliced bread, crusts removed

4 ¼ cups eggnog

6 eggs

2 eggs

¼ tsp grated nutmeg

½ cup sugar

2 TBSP eggnog

16 oz cream cheese

1 cup pecan pieces (optional)

Directions

Spray 9x13-inch rectangular baking dish with non-stick spray. Layer the bottom of the baking dish with bread slices.

Whisk together 4 1/2 cups eggnog and 6 eggs to make batter, pour half over the bread layer. Combine remaining eggs, nutmeg, sugar, 2 TBSP eggnog, and cream cheese in blender and blend until smooth. Pour over first layer of bread. Cover filling with remaining bread slices and pour remaining batter over top.

Cover and refrigerate 8 hours or overnight.

In the morning, remove casserole from refrigerator then preheat oven to 350 degrees. Sprinkle the top with the nuts if desired.

Bake for one hour until puffed and golden brown. Allow it to sit for 15 minutes before serving. Garnish with powdered sugar and serve warm.