Streusel Topped Baked French Toast


1 baguette, cut into 20 slices
4 eggs
1 cup eggnog
1/2 cup milk
1/4 teaspoon ground nutmeg
1 cup frozen cranberries
1/4 cup cold butter, cut up
1/3 cup brown sugar, firmly packed
1/3 cup pecan pieces


Coat a large baking dish with a non stick cooking spray. Layer the bread in a single layer in the baking dish. Place the eggs in a large mixing bowl and beat slightly. Pour in the eggnog and milk and whisk to combine. Sprinkle in the nutmeg and continue whisking to combine ingredients. Pour mixture over the bread. Allow to stand for 30 minutes. Turn bread over and sprinkle the top with the frozen cranberries. Cover and place in the refrigerator overnight. Bring the oven temperature to 400 degrees. Place the cut up butter into a mixing bowl. Add the brown sugar. Use a pastry blender to cut the butter into the brown sugar. Mixture should be crumbly. Cover the top of the bread mixture with the streusel mix. Bake 12 minutes. Sprinkle the top with the pecan pieces and continue cooking 12 minutes or until a light golden brown.

Serves 8

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