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Christmas French Toast

Christmas French Toast Casserole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 lb loaf challah or brioche, cut into 1-inch cubes
  • 2 cups eggnog
  • 4 large eggs
  • 1/3 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp kosher salt
  • 2/3 cup dried cranberries
  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/3 cup chopped pecans
  • 1 cup fresh or frozen cranberries
  • 1/2 cup real maple syrup
  • 2 tbsp water

Method
 

  1. Arrange bread cubes and dried cranberries in a buttered 9x13 dish. Whisk eggnog, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt; pour over bread, press down, cover, and refrigerate at least 4 hours or overnight.
  2. Stir flour, brown sugar, and cinnamon together. Cut in cold butter until crumbly, then mix in pecans. Chill until ready to bake.
  3. Heat oven to 350°F. Sprinkle crumb topping over soaked bread and bake for 35-45 minutes until golden and center is just set.
  4. Simmer cranberries, maple syrup, and water in a saucepan for 8-10 minutes until berries pop and syrup thickens.
  5. Rest casserole 5 minutes, then slice and serve with warm cranberry syrup.

Notes

The overnight soak is hands-off time; make the syrup fresh in the morning for the best color. Leftover syrup keeps in the fridge for a week and is great on pancakes or stirred into yogurt.