Eggnog Snickerdoodle Baked French Toast Casserole

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1/2 tsp Nutmeg, ground
  • 1 Powdered sugar
  • 1 Pinch Salt
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 1 inch Loaf Udi's gluten free white sandwich bread

• Snacks

  • 6 Udi's gluten free snickerdoodle cookies

• Beer, Wine & Liquor

  • 2 cups Coconut milk eggnog

Found on foodfaithfitness.com

Description

Directions

• 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.