An easy casserole that you can throw together to have ready to bake first thing in the morning. The hypnotizing scent is sure to lure everyone into the kitchen!
I have a secret to tell you. I love to sleep almost as much as I love to eat.
The feeling that I get when I’m cocooned under a warm blanket with my head rested on a fluffy pillow and my skin against soft cotton sheets makes everything right in the world. If it were up to me, I would sleep-in everyday until the sun was shining and the birds were chirping. Meaning I would pretty much sleep the entire winter. :)
We’ve had nothing but dark and rainy days recently and it’s made it sooooo hard to get up in the morning. But as much as I love sleeping, there will always be a short list of things that do the trick for me:
1. Work. Because bills.
2. If Coco has to use the potty.
Breakfast is my absolute favorite meal of the day and, for me, there’s not much that’s better than waking up to the scent of something wonderful cooking in the kitchen.
This rarely happens seeing how I do the majority of the cooking around here but recipes like this give me the best of both worlds.
With just 15 minutes of prep time, it’s ready to be baked as soon as you wake up. All you have to do is tell your loved one to preheat the oven and pop it in for 45 minutes while you relax in bed, enjoying the toasty warmth underneath the blankets and the smell of eggnog, cinnamon, and nutmeg creeping into your nose.
I went for indulgence with this recipe, using plenty of eggs and full fat eggnog. It’s not something I would eat every day but it’s perfect for a special occasion. Filling and flavorful, and it leaves you with extra time to spend with family and friends.
If you want to make it fancy, you could even dress up a little by preparing some cranberry syrup to go with. That syrup is just so pretty! Pure maple syrup works just fine too though.
I hope you all get some extra rest and indulge in plenty of delicious food for the holidays!
1 large baguette of whole grain bread (preferably a day old)
6 whole eggs
1 cup milk (I used unsweetened vanilla almond milk)
2 cups eggnog (use light for less fat, if desired)
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
- Slice the baguette into small pieces and then grease a large (9x13”) casserole dish. Arrange the pieces of bread in the dish so that they are covering the bottom.
- Combine the remaining ingredients in a large bowl and then beat on high using a mixer for 30 seconds. Pour the mixture on top of the bread and cover the dish with foil. Refrigerate overnight.
- The next morning, preheat the oven to 350°F and remove the casserole from the refrigerator. Flip each piece of bread over so that the opposite side is facing up then bake in the oven for 40-45 minutes.
- Remove from the oven and allow to cool for a few minutes then serve warm with maple syrup and enjoy!