Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.