Overnight Strawberry-Eggnog French Toast Breakfast Casserole

This breakfast casserole could not be easier to make or more tasty! Made up to 24 hours before baking, the casserole is flavored with strawberry preserves, neufchatel (or low fat cream cheese) cheese, eggnog with rustic, crusty French bread. The end result is like a cross between a bread pudding, a danish and French toast; creamy on the bottom and crunchy on the top from the baking and pecans. It's a perfect solution for holiday mornings or a brunch. It's not overly sweet and has a bit of protein from the neufchatel and eggs leaving diner satisfied for a good long while.If making this out of the holiday season, substitute Half and Half for the eggnog. Serves 10-12.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 304kcal

Author Toni Dash

Ingredients

1 cup Strawberry Preserves
9 cups French bread baguette cut into 1 ½ inch cubes (approximately one 13 ounce baguette) I used 3 Udi’s gluten-free French Baguette
1-8 ounce package of Neufchatel Cheese or lower fat Cream Cheese , cut into 1/2-inch cubes
4 large Eggs
2 cups Eggnog
1 teaspoon ground Cinnamon
1 teaspoon Vanilla Extract
¼ cup Light Brown Sugar
½ cup Chopped Pecans

Instructions

Lightly butter a 13x9 inch baking dish.
Place the strawberry preserves in a bowl and microwave for a minute until they are fluid enough to drizzle; set aside.
Spread half of the bread cubes in a single layer on the bottom of the prepared pan.
Evenly distribute the Neufchatel or cream cheese cubes over the bread. Drizzle the warmed preserved evenly over the bread and Neufchatel.
Distribute the remaining bread cubes over the top of the mixture.
Whisk together the eggs, eggnog, cinnamon and vanilla. Pour evenly over the casserole.
Sprinkle the brown sugar on the top of the casserole. Seal tightly with plastic wrap and place in the refrigerator overnight or up to 24 hours.
Preheat the oven to 425 degrees. Remove the casserole from the refrigerator and sprinkle the pecans on the top.
Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered an additional 10-15 minutes until the casserole sets at the bottom. Note: if needed place the foil loosely back onto the top of the casserole for the last 5 minutes so the bread does not over brown.
Remove from oven allow to cool for a few minutes and serve. May be served as with traditional French Toast with syrup if desired (it's great and sweet enough without it too!)

Notes

Recipe adapted from Southern Living.

Nutrition