Tis’ the season to eat! It seems like every night there is another event to go to that has more food and drink. Well, we have one more week and then the diet starts!! So until then you might as well indulge and enjoy the season!
In our house we celebrate Christmas Eve. We go to church, have a big dinner and open packages so that Christmas Day we can have a lazy, relaxed morning. I usually make a large breakfast and we sit around and enjoy the much deserved day off! Now since getting ready for Christmas is a total beat down I don’t usually have a lot of energy on the 25th to host a fabulous party or cook all day so here is my lazy Christmas breakfast dish. I have been making this breakfast casserole for years and it has become a tradition that everyone looks forward to. It is very decadent and could actually be served as dessert, but we just throw caution to the wind and have it for breakfast. I will make a large platter of scrambled eggs, a ton a bacon to go along with this casserole.
Note that this casserole is made the night before so all you have to do in the morning is grab your coffee, turn on the oven and let it cook for about 30 minutes and voila Christmas breakfast is served. This is especially helpful if you open packages on Christmas day and you have kids running all over the place asking you to assemble toys. This is a no brainer breakfast!
Eggnog Breakfast Bake
Makes 6-8 Servings
1 large baguette or 6 large croissants, cut into cubes (you can use day old)
4 eggs, slightly beaten
1 1/2 cups eggnog
1/2 cup milk
1/4 teaspoon nutmeg
1 cup dried cranberries
1/4 cup butter, chilled, cut up
1/3 cup packed brown sugar
1/3 cup chopped pecans (you can use walnuts)
Spray a 9"x13" baking dish with cooking spray. Place the bread cubes in the bottom of the dish.
In a medium bowl, whisk together eggs, eggnog, milk and nutmeg. Pour mixture over bread.
Allow the bread to soak for a couple minutes. Gently stir bread and add in cranberries.
Cover and refrigerate over night.
In the morning, heat oven 400Â°. Dot the butter over the top of the casserole and sprinkle with brown sugar and pecans.
Cover with foil and bake for 20 minutes or until the middle is no longer liquid.
Remove foil and bake an additional 10-15 minutes until golden brown.
*If you don't have over night to allow the mixture to soak then allow it to soak for a minimum of 45 minutes.
* Day old bread works best, but if you have fresh it will be fine.
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