Recipe by ElizabethKnicely
Christmas Morning Casseroles. So many options, so many choices. Tradition vs. something new. (I just added a few casserole ideas to my "Holiday Food" board on Pinterest.) Here's one for this year. Or next, if you've already got this year's figured out. (If you're into trying new ones!) It's a basic stuffed French toast bake. That I hopped up with pecan streusel, and egg nog. Mouth watering, deliciousness. Not too sweet. Not too pecan-y. Not too egg nogg-y. Cut out a slice. Serve with maple syrup, powdered sugar, or as is. Divine.
- 1 lb sourdough loaf, sliced
- 6 eggs
- 3 cups eggnog
- 1 cup pecans
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons nutmeg
- 1⁄2 cup butter, softened
- 1 dash cinnamon and nutmeg, as topping
Directions See How It's Made
- Preheat the oven to 350°F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
- In a mixing bowl, whisk together the eggs and egg nog.
- In another mixing bowl, blend together the pecans, brown sugar, cinnamon, nutmeg and butter with knives/forks/pastry blender until crumbly.
- Add a layer of the sliced bread to a 9x13-inch casserole, then spread out the pecan streusel, then top with another layer of the bread. Pour the egg nog-egg mixture over the top. Sprinkle a little cinnamon and nutmeg on top, covering lightly.
- Bake in the preheated oven for 30 minutes covered with foil. Then remove the foil and bake another 25-30 minutes, or until casserole is cooked through and center bread is "Springy.".
- Serve with maple syrup, powdered sugar or as is. Along with some fresh fruit, bacon and/or sausage -- for a complete holiday brunch!