Eggnog Streusel French Toast Casserole

Recipe by The View From the Great Island

My Eggnog Streusel French Toast Casserole is a decadent, holiday morning worthy overnight baked French toast that can be assembled the night before.

Ingredients

• 1 and 1/2 pound loaf of challah bread, fresh or day old
• 3 cups eggnog
• 1 cup half and half
• 2 large eggs
• ½ tsp freshly grated nutmeg
• pinch salt
• streusel topping
• ½ cup flour
• ½ cup brown sugar
• ½ cup pecan halves
• ½ cup (4 Tbsp) cold unsalted butter (cut in pieces)
• for SERVING
• butter
• maple syrup

Method

1. Slice the challah into 1 inch slices, and then cut the slices into 1 inch chunks. That's approximate, don't get out the measuring tape.
2. Whisk together the eggnog, half and half, and eggs. Pour over the bread cubes, reserving 1 cup of the liquid for later.
3. Toss the bread so it's all coated with liquid. Cover with foil and let sit for an hour.
4. Preheat the oven to 350F
5. Pulse all the streusel topping ingredients together in a food processor until crumbly.
6. Pour the rest of the liquid over the bread, and top with the streusel topping. I like to use my fingers to make larger 'crumbles' out of the mixture.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until cooked throughout.
8. Serve hot with butter and maple syrup.

View the recipe instructions at The View From the Great Island