Eggnog Snickerdoodle Baked French Toast Casserole
- 2 Cups Coconut Milk Eggnog divided (or use low fat dairy eggnog)
- 1/2 Cup Coconut sugar
- 4 Large eggs
- 2 tsp Vanilla extract
- 2 tsp Cinnamon
- 1/2 tsp Ground nutmeg
- Pinch of salt
- 1 Loaf Udi's Gluten Free White Sandwich Bread cut into 1 inch cubes
- 6 Udi's Gluten Free Snickerdoodle Cookies
- Powdered sugar (optional for serving)
Prep Time: 10 minutes. Cook Time: 35 minutes. Servings: 12.
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.