Eggnog Streusel French Toast Casserole
User Reviews
3.4
Eggnog Streusel French Toast Casserole
Description
In this casserole, challah bread cut into chunks is drenched in a mixture of eggnog, half and half, eggs, nutmeg, and salt, allowing the custard to soak through thoroughly over an hour. The topping combines flour, brown sugar, pecan halves, and cold butter pulsed into a crumbly streusel, which adds texture and sweetness. Baking covered helps the custard set evenly, while finishing uncovered crisps the streusel to a satisfying crunch, contrasting the soft interior.
The dish is served hot and accented with butter and maple syrup, complementing the warm spices and rich eggnog flavors. The methodical soaking and gradual baking yield a rich French toast casserole that balances moistness and crispness well. Challah bread’s tender crumb absorbs the custard readily, ensuring each bite is flavorful and creamy beneath the crunchy topping.
Ingredients
- 1 1/2 challah bread fresh or day old, pound loaf
- 3 cups eggnog
- 1 cup half and half
- 2 egg large
- 1/2 tsp nutmeg freshly grated
- pinch salt
streusel topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup pecan halves
- 4 Tbsp butter cut in pieces, cold unsalted
for serving
- butter
- maple syrup
Instructions
- Butter a 9x13 casserole.
- 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. Put the bread into the pan and arrange in an even layer.
- Whisk together the eggnog, half and half, eggs, nutmeg, and salt. Pour over the bread cubes, reserving 1 cup of the liquid for later.
- Toss the bread so it's all coated with liquid. Cover with foil and let sit for an hour.
- Preheat the oven to 350F
- Pulse all the streusel topping ingredients together in a food processor until crumbly.
- 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.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until cooked throughout.
- Serve hot with butter and maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-20 servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 68mg | 3% |
| Potassium | 133mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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