Eggnog French Toast Casserole
Sister Schubert’s® Cinnamon Rolls and eggnog come together in this warming French Toast Casserole built for your holiday breakfast table. Make the most of your morning by preparing the dish the night before and then baking just before eating.Ready in 1 hours and 10 minutesServes 6-8
- 1 package Sister Schubert’s Cinnamon Rolls, thawed
- 2 cups eggnog
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- Maple syrup, for serving
- 5 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup confectioners sugar
Preheat oven to 350°F. Cut each cinnamon roll into quarters and spread onto baking sheet. Bake for 10-15 minutes, until rolls begin to toast. Remove from oven and let cool to room temperature.
Meanwhile, in a large bowl, whisk together eggs, eggnog, milk, sugar, vanilla extract and salt until well combined.
Place rolls in buttered baking dish and pour eggnog mixture over rolls. Cover and refrigerate 1 hour or overnight.
Bake, covered with foil, in 350°F oven for 30 minutes. Uncover and bake for an additional 20-25 minutes, until toothpick inserted into center comes out clean and top turns golden brown.
Remove from oven and let cool for 10 minutes. Sprinkle with powdered sugar and serve with maple syrup.