Baked Eggnog French Toast

A Baked Eggnog French Toast casserole recipe made with velvety Central Dairies Eggnog. To be served with fresh Canadian maple syrup.

  • 1 loaf French or Italian bread, cut into 2.5 cm (1-in.) slices
  • 3 eggs
  • 750 mL (3 cups) Central Dairies Eggnog
  • 30 mL (2 tbsp) Spyglass Butter, cut into small pieces
  • Icing sugar
  • Maple syrup, warmed
  • Nutmeg, ground
  • 250 mL (1 cup) fresh mixed berries (strawberries, blueberries, cranberries and raspberries)
  1. Butter a 33 x 20-cm (13 x 8-in.) glass baking dish. Arrange the bread slices in the pan and sprinkle with the fresh berries.
  2. Beat together the eggs and the Central Dairies Eggnog. Pour evenly over the bread.
  3. Before baking, dot with the Spyglass Butter and sprinkle with the nutmeg.
  4. Bake at 180 °C (350 °F) for 45 minutes. Cut into squares and serve immediately.
  5. Dust with the icing sugar and drizzle with the warmed maple syrup.