Description
A delightful and festive breakfast casserole made with Texas toast, eggs, and eggnog, perfect for holiday gatherings.
Ingredients
Scale
- 1 loaf Texas Toast, about 14 slices, cubed
- 5 large eggs
- 1 cup eggnog
- ¾ cup milk
- 1 teaspoon rum flavoring
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- ¼ cup pecans, chopped (optional)
Instructions
- In a large bowl, whisk together eggs, eggnog, milk, and rum flavoring.
- Dip cubed bread into the egg mixture and place into a 9-inch baking dish until all the bread is used. Pour any remaining mixture over the bread.
- Sprinkle the bread with cinnamon and nutmeg.
- Cover with foil and refrigerate overnight or for at least 4 hours.
- In a small bowl, mix melted butter with brown sugar.
- Pour the butter and brown sugar mixture over the bread. Sprinkle with pecans if desired. Bake uncovered in a 350°F (175°C) oven for about 40 minutes.
- Enjoy warm.
Notes
- This casserole is best when allowed to sit overnight in the refrigerator.
- Feel free to customize with your choice of nuts or additional spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg