My casserole came out soggy in the middle. What went wrong?

Usually one of two things: the bread went in fresh and soft, so it could not absorb the custard evenly, or the center was pulled early. Dry the cubes for 10 minutes at 300°F, and bake until the center springs back lightly and reads 160°F.

Can I make eggnog french toast casserole without eggnog?

Yes. Whisk 1 1/2 cups whole milk with 1/2 cup heavy cream, 3 tablespoons of sugar, an extra egg yolk, a teaspoon of cinnamon and a half teaspoon of nutmeg. It reads as a spiced custard French toast, very close in spirit to the original.

How long can the assembled casserole wait before baking?

Between 8 and 24 hours in the fridge. Less than 8 and the centers stay dry hearted; more than 24 and the bread begins to fall apart in the custard, which no amount of baking can repair.

Can I assemble it two days before Christmas?

Assemble and freeze it instead: the unbaked casserole keeps for a month in the freezer, streusel bagged on top. Move it to the fridge a full 24 hours before baking and it behaves exactly like a freshly assembled pan.

Why do you dry the bread if the recipe calls for stale bread anyway?

Because most kitchens do not have a loaf that is stale in the right way on December 24th. Ten minutes in a low oven gives any loaf, fresh or day old, the same dry, thirsty crumb, so the recipe works the same every time.

Eggnog French Toast Casserole For Christmas Morning

Ingredients

Scale

1 loaf brioche (16 ounces), cut into 1 inch cubes, about 10 cups, plus butter for the dish
6 large eggs
2 cups full fat eggnog
1/2 cup whole milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg, plus more for serving
1/4 teaspoon fine salt
1/2 cup light brown sugar, packed, for the streusel
1/3 cup all-purpose flour, for the streusel
1 teaspoon ground cinnamon and 1/4 teaspoon fine salt, for the streusel
6 tablespoons cold unsalted butter, cut into small cubes, for the streusel
3/4 cup chopped pecans, for the streusel
Confectioners’ sugar and warm maple syrup, to serve

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Instructions

Heat the oven to 300°F. Spread the brioche cubes on a large rimmed sheet pan and dry for 10 minutes, until papery at the edges but not colored. Cool for 10 minutes.
Butter a 9×13 inch baking dish generously. Tip in the dried cubes and spread into an even layer.
Whisk the eggs until fully combined. Whisk in the eggnog, milk, granulated sugar, vanilla, cinnamon, nutmeg and salt until smooth.
Pour the custard slowly and evenly over the bread. Press the top layer down gently with a spatula, rest 10 minutes, and press once more.
Rub the brown sugar, flour, cinnamon and salt together, work in the cold butter to coarse crumbs, stir in the pecans. Bag the streusel and refrigerate.
Cover the casserole tightly and refrigerate for at least 8 hours and up to 24 hours.
Set the casserole on the counter for 30 minutes while the oven heats to 350°F. Scatter the cold streusel over the top and bake for 45 to 50 minutes, until puffed, golden and set at the center (160°F).
Rest 10 minutes. Dust with confectioners’ sugar and fresh nutmeg, cut into squares and serve warm with maple syrup.

Author: Chef Rita
Prep Time: 25 minutes, plus 8 to 24 hours soaking
Cook Time: 45 to 50 minutes

Nutrition

Serving Size: 1
Calories: 530
Sugar: 34
Sodium: 265
Fat: 28
Saturated Fat: 10
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 58
Fiber: 2
Protein: 13
Cholesterol: 190