Eggnog French Toast Casserole

Delicious and decadent, this EASY breakfast casserole is the perfect spin on a traditional French toast.

Just a few of the highlights of this recipe:

• It's so easy to make, you can definitely get those kids in the kitchen to help out.

• You can bake it right away or make it ahead and refrigerate overnight (great for a special brunch with guests or just a busy morning).

• Easy clean up requiring only one dish to prep.

• It's just sweet enough (thanks to the eggnog) that it doesn't really need syrup, just some fresh cut fruit!

• I'm not going to call this healthy, but it is lighter than most other recipes out there.

Bon Appetit!

Ingredients:

• nonstick spray

• 1 loaf bread (We used Brioche. Day old and a little dried out is better. You can also use French bread.)

• 1 container (320z) 'egg beaters'

• 1 1/2 cups eggnog

• 2 tsp pure vanilla extract

• 1/2 tsp nutmeg

• cinnamon sugar (optional, to sprinkle over top)

• Fresh cut fruit for topping

Directions:

• Grease a 9X13 inch baking dish with nonstick cooking spray.

• Tear into about 1-2 inch pieces, it doesn't have to be precise. If bread is still soft, place on a baking sheet and toast in oven for a few minutes until dried out.

• In baking dish combine egg beaters, eggnog, vanilla, and nutmeg.

• Making ahead and using bread with a thick crust (like French bread)? Go ahead and add bread cubes and toss with custard. Press down lightly on bread to make sure it's all coated/soaked. Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.

• Making ahead and using bread with a more delicate crust (like Brioche)? Leave bread out overnight on a plate or in a bowl (this will dry it out even more) and separately cover custard and refrigerate overnight. When you are ready to bake, add bread cubes and toss with custard. Press down lightly on bread to make sure it's all coated/soaked.

• Preheat oven to 325°F. If desired, sprinkle top of casserole with cinnamon sugar. Bake, covered, for about 40 minutes. Increase oven temperature to 375°F and remove foil. Bake, uncovered, for an additional 5 to 10 minutes or until knife inserted in center of casserole is clean (and mostly dry) and top is puffy and golden brown.

• Top with fresh fruit and enjoy!