Eggnog French Toast Bake with Panettone & Brioche
User Reviews
5
2 reviews
Excellent
Eggnog French Toast Bake with Panettone & Brioche
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This overnight breakfast casserole with brioche and panettone is perfect for Christmas morning.
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Ingredients
- 7 egg
- 2 Cups eggnog
- 1/3 Cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 brioche loaf of
- 1/2 panettone loaf
- 4 Tablespoons brown sugar
- 1/2 tsp cinnamon
Instructions
- Cut Panettone and Brioche into 1/2" cubes.
- Place cut bread into a greased 9x9 baking dish.
- In a large bowl, add the eggs, eggnog, sugar, nutmeg, cinnamon, salt, and vanilla. Whisk together until thoroughly combined.
- Pour eggnog mixture evenly over the Panettone and Brioche. Cover and refrigerate overnight, up to 12 hours.
- When ready to bake, preheat the oven to 350°.
- Combine brown sugar and cinnamon in a small bowl.
- Uncover french toast and sprinkle brown sugar cinnamon mixture over the top.
- Bake uncovered for 45 minutes.
- Serve immediately.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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