Eggnog French Toast Casserole

Ingredients

• 1 package Sister Schubert’s Cinnamon Rolls (Thawed; cut each roll into quarters)
• 5 Large eggs
• 2 cup Eggnog
• 0.5 cup Whole milk
• 0.25 cup Granulated sugar
• 1 tsp Vanilla extract
• 0.125 tsp Salt
• 1 tbsp Butter (For buttering the baking dish; estimated because the source specifies a buttered dish but gives no amount)
• 0.25 cup Confectioners’ sugar (For sprinkling over the baked casserole)
• Maple syrup (For serving)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Cut each thawed cinnamon roll into quarters and spread the pieces on a baking sheet. Bake for 10–15 minutes, until the rolls begin to toast. Remove the baking sheet from the oven and let the roll pieces cool to room temperature.

2. 2

   While the rolls toast and cool, whisk the eggs, eggnog, whole milk, granulated sugar, vanilla extract, and salt together in a large bowl until the mixture is smooth and well combined.

3. 3

   Butter a baking dish. Arrange the cooled cinnamon-roll pieces in the dish, then pour the eggnog mixture evenly over them so the pieces are moistened. Cover the dish and refrigerate for at least 1 hour or overnight.

4. 4

   Bake the covered casserole in a 350°F (175°C) oven for 30 minutes. Remove the foil and continue baking for 20–25 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.

5. 5

   Remove the casserole from the oven and let it cool for 10 minutes. Sprinkle the top with confectioners’ sugar, then serve warm with maple syrup.

Notes

The casserole may be assembled and refrigerated overnight before baking. The source lists maple syrup for serving without specifying an amount.

Nutrition per serving

• breakfast
• brunch
• dessert
• baked
• make-ahead
• holiday
• vegetarian