Eggnog French Toast Casserole

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). 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.

   Start 15-minute timer
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.

   Start 1-hour timer
4. 4

   Bake the covered casserole in a 350°F (180 °C) (175°C (350 °F)) 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.

   Start 30-minute timer
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.

   Start 10-minute timer