There’s nothing better than waking up on Christmas morning and enjoying a delicious breakfast after opening presents. Of course, everyone is lazy since it’s a holiday. We’re still in our PJ’s and playing with toys by late morning. I’d rather watch the boys enjoy everything from Santa than cook a breakfast. This Cranberry Eggnog Bake is perfect for Christmas morning.
It’s a breakfast casserole that can be made ahead of time! You can pop it into the oven and spend time with the family while it bakes. If you do your prep work the night before, and it’s easy. I love the moist texture and the cranberries give it a nice holiday touch. You can really smell the allspice while it bakes and it fills the air with that Christmas scent.
All of your guests will be asking for the recipe!
Cranberry Eggnog Bake – Breakfast Casserole
Whisk together your eggs, eggnog and spices.
Add your French bread in the baking dish and place cranberries on top.
Cover and bake. Serve with powdered sugar and maple syrup.
- 1 loaf of french bread, cubed into 1 inch chunks
- 12 whole eggs
- 2 cups of eggnog
- ¼ teaspoon of allspice
- 1 teaspoon of ground cinnamon
- 1 cup of whole cranberries
- 1 ½ teaspoons of pure vanilla extract
- Powdered sugar for garnish (if desired)
- Heat oven to 350 degrees Fahrenheit.
- In a large bowl whisk together eggs, eggnog, cinnamon, allspice, and vanilla extract. Set to the side.
- In a 9x13 casserole, grease with cooking spray and add in the cubed bread in an even layer. Sprinkle the cranberries on top of the bread in an even layer throughout the pan. Pour the egg mixture over the bread and cranberries and with the back of a spatula, gently push down the bread so everything gets soaked.
- Cover the pan with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 30 minutes, uncovered.
- Remove from oven, sprinkle with powdered sugar (if desired) and top with pure maple syrup.
You may also like this fun Santa Oreo Christmas Cookie recipe!
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