Ingredients
- 8 Tbsp Land O Lakes butter
- 1 cup coconut sugar
- 1 loaf french bread, cut into 1″ pieces
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 8 Eggland’s eggs
- 2 cup eggnog
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions:
Spray a 9×13 glass pan generously with non-stick cooking spray. Set aside.
In a small saucepan, melt butter over medium heat. Add coconut sugar and combine. DO NOT BOIL! You will end up with caramel. Remove from heat. Pour into prepared glass pan.
Arrange bread cubes on top of sugar mixture.
In a small bowl, whisk together eggs, eggnog, cinnamon, nutmeg, salt, and vanilla to make the custard. Pour the custard evenly over bread cubes. Press down gently on bread to make sure it soaks up the custard mixture.
Tightly cover glass pan and refrigerate 2 hours to overnight. It depends on the time frame you are on!
Preheat oven to 350F. Bake covered for 45 minutes. Remove foil. Bake an additional 15-20 minutes or until the entire casserole is puffed and golden brown on top. A knife inserted into the middle should come out relatively clean.
When serving, drizzle with maple syrup, homemade eggnog glaze (powdered sugar and eggnog combined into a smooth consistency), or whipped cream!
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