Ingredients
The following ingredients have 8 Servings
- 7 large eggs
- 2 cups eggnog (full-fat )
- ¼ cup granulated white sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 16 ounces day-old loaf French bread (cut into 1 inch cubes)
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
Instruction
- Spray a 9 x 13 baking dish with cooking spray. Set aside.
- In a large bowl, whisk together eggs, eggnog, sugar, nutmeg, cinnamon, salt and extract.
- Add bread cubes, a large handful at a time, gently stirring in-between to coat evenly with the egg mixture.
- Place in prepared baking dish. Cover and refrigerate overnight (8 hours) or a minimum of 20 minutes to allow bread to absorb custard.
- Prepare the topping by stirring brown sugar, cinnamon and pecans in a small bowl to combine. Place in an airtight container to store (if refrigerating overnight). You'll use this right before placing the casserole in the oven.
- When ready to bake, preheat your oven to 350 degrees F. Top casserole evenly with pecan topping.
- Bake (uncovered) for 45 minutes, or until top is lightly browned and egg mixture is cooked.