If you haven’t decided on your Christmas breakfast yet, this Eggnog Breakfast Casserole should be top of your list. This casserole is a beautiful blend of sweet eggnog, holiday spices and the bottom of the eggy-bread mixture is swimming in a smooth caramel mixture. Top this casserole with your favorite fresh fruit and you have a Christmas casserole everyone will love. 
Ingredients
- 1 french bread loaf cubed
- ½ cup butter melted
- 1 cup brown sugar
- 2 Tbs. maple syrup
- 2 Tbs. corn syrup
- ½ tsp. Cinnamon
- EGG MIXTURE:
- 8 eggs
- ½ tsp. Nutmeg
- 2 ½ cup eggnog
- 1 tsp. Vanilla extract
- 1 tsp. Cinnamon
- Butter for coating the pan
- Dash salt
- Garnish Sliced bananas and/or blueberries
Instructions
- Spray a 9x13 pan with non-stick cooking spray, or cover extra butter on all sides of the pan. Cut up the french bread into one inch cubes and set aside.
- Place a saucepan over the stove on medium heat. Add the butter, brown sugar, maple syrup, corn syrup and cinnamon in the sauce pan and bring to a simmer. Bring the caramel mixture to a boil and let it boil for 30 seconds. Remove the sauce from the stove and pour the caramel mixture into the bottom of the greased 9x13 pan.
- Place the french bread pieces on top of the caramel sauce. In a large bowl, whisk together the eggs, nutmeg, eggnog, vanilla extract, cinnamon and salt together. Once the egg mixture is combined, pour it over the top of the bread. Spray a piece of tinfoil with cooking spray and cover the top of the casserole. You can keep this casserole in the fridge overnight, or you can cook it right away. If you are cooking it right away, preheat the oven to 350 degrees. Place the pan into the oven and bake for 40-45 minutes with the tinfoil on the casserole. After the 45 minutes, remove the tinfoil and turn the oven to broil or 450 degrees. Bake until the top of the casserole is lightly golden brown. Remove the casserole and let it rest for 5 minutes before serving. Serve the casserole with your favorite fresh fruit.
