Egg Nog French Toast Casserole

Seasonal Prairie Farms egg nog is the star of this breakfast or brunch casserole topped with blue berries and a egg nog icing.
Cuisine: American
Course: Breakfast, Brunch, Party Perfect, Seasonal
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Prep Time 20 minutes
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Total Time 1 hour 5 minutes
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Servings 6


  • 1 Loaf Day old, French Bread up to a week old
  • 6 Large eggs
  • 2 Cups Prairie Farms egg nog
  • 3/4 Cup Prairie Farms Half n Half
  • 1/2 Cup sugar
  • 1 Tbsp vanilla extract
  • 1 tsp cinnamon


  • 1/2 Cup Brown sugar, packed
  • 1/4 Cup all-purpose flour
  • 1 tsp cinnamon
  • 3 Tbsp Prairie Farms Salted Butter


  • Prairie Farms aerosol whipped light cream
  • Blueberries, fresh


  • 1 Cup powdered sugar
  • 4 Tbsp Prairie Farms egg nog


  • Butter a glass 9 x 13 baking dish. Cut french bread into cubes and spread out into pan.
  • In a medium bowl, whisk together egg nog, half n half, eggs, sugar, vanilla and cinnamon. Pour mixture over bread, then cover and chill for 2 hours, or overnight if preferred.
  • Preheat oven to 350 degrees. In a small bowl, mix together with a fork, brown sugar, flour and cinnamon. Add in butter and mix to form the crumbled topping. Sprinkle on top of prepared bread.
  • Cover with foil and bake for approximately 20 minutes. Uncover and bake an additional 20 minutes or until golden brown. Test for doneness by inserting a toothpick in the center, to check that eggs have fully cooked.
  • Remove from oven and let sit for 5 minutes. Mix icing ingredients, egg nog and powdered sugar to a thin consistency. Add a few drops more egg nog as needed. Drizzle on top of casserole, and sprinkle with fresh blueberries.
  • Slice into squares, and top with whipped cream. Serve immediately. Refrigerate any leftovers.


If bread is too soft, toast in the oven at 200 degrees for 10 minutes before cutting.

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