Eggnog Snickerdoodle Baked French Toast Casserole
This gluten free easy French toast casserole is made with creamy eggnog and has a snickerdoodle cookie streusel! It’s the perfect make-ahead Christmas morning breakfast!
Total time does not include the casserole sitting overnight.
Coconut Milk Eggnog
divided (or use low fat dairy eggnog)
Pinch of salt
Loaf Udi's Gluten Free White Sandwich Bread
,cut into 1 inch cubes
Udi's Gluten Free Snickerdoodle Cookies
Powdered sugar (optional
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 in the cubed bread and gently stir until well mixed and the egg mixture is coating the cubes. Cover and refrigerate for at least 6 hours to overnight.
Preheat your oven to 350 degrees 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 DEVOUR.