Ingredients
- 2 cups coconut milk eggnog divided, or use low-fat dairy eggnog
- 1/2 cup coconut sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1 loaf gluten-free white sandwich bread cut into 1-inch cubes
- 6 gluten-free snickerdoodle cookies
- Powdered sugar optional, for serving
Instructions
- In a large bowl, whisk together 1 1/2 cups of the eggnog, reserving the rest for later, along with the coconut sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Add the cubed bread and gently stir until well mixed. Cover and refrigerate for at least 6 hours to overnight.
- Preheat your oven to 350 degrees Fahrenheit and spray a 9x13-inch pan with cooking spray.
- Pour the remaining 1/2 cup of eggnog into the bread mixture to moisten it, mixing well.
- Pour the bread mixture into the prepared pan and spread out evenly, lightly packing the cubes of bread together.
- Crumble up the cookies, leaving some big crumbs for texture, and sprinkle them evenly on top. Gently press the crumbs down to adhere to the bread.
- Bake until the bread puffs up and feels set, about 30-35 minutes. If you want the cookie topping to be really crispy, broil on high for 2-3 minutes.
- Sprinkle with powdered sugar and enjoy.
