Looking for an easy Christmas morning breakfast? This cranberry eggnog breakfast bake is simple to make and will be a hit for a Christmas morning breakfast.
Breakfast Bake
I love having something special for Christmas morning breakfast. Something that is easy to make and that everyone will love. We often have the older kids come home for Christmas, and it can take a while to make breakfast for everyone. That is why a Christmas breakfast bake can be the way to go. A breakfast bake has all of the flavors and ingredients as a french toast breakfast but it is made into a casserole so it eliminates the time it takes to make breakfast.
Love cranberry and want other great tasting cranberry recipes: Cranberry Sauce with Pear, Rosemary and Ginger, Maple Cranberry Granola Pancakes, Cranberry Margarita, and Cranberry Orange Chicken
Breakfast Bake Recipe
There are many types of breakfast casserole recipes. Sometimes we make an overnight breakfast bake in the crockpot. Eggnog French Toast topped with Maple Vanilla Whipped Cream is a delicious breakfast idea if you are planning a head and prepare it the night before. Turn on this breakfast bake recipe and have it ready first thing in the morning. This Cranberry Eggnog Breakfast Bake Recipe is assembled and baked when you are ready to eat.
Cranberry Eggnog Breakfast Bake
Ingredients:
1 loaf of french bread, cubed into 1-inch chunks
12 whole eggs
2 cups of eggnog
¼ teaspoon of allspice
1 teaspoon of ground cinnamon
1 cup of whole cranberries
1 ½ teaspoon of pure vanilla extract
Powdered sugar for garnish (if desired)
Directions:
Heat oven to 350 degrees Fahrenheit.
In a large bowl whisk together eggs, eggnog, cinnamon, allspice, and vanilla extract. Set to the side.
In a 9×13 casserole, grease with cooking spray and add in the cubed bread in an even layer. Sprinkle the cranberries on top of the bread in an even layer throughout the pan. Pour the egg mixture over the bread and cranberries and with the back of a spatula, gently push down the bread so everything gets soaked.
Cover the pan with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 30 minutes, uncovered.
Remove from oven, sprinkle with powdered sugar (if desired) and top with pure maple syrup.
- 1 loaf of french bread cubed into 1 inch chunks
- 12 whole eggs
- 2 cups of eggnog
- ¼ teaspoon of allspice
- 1 teaspoon of ground cinnamon
- 1 cup of whole cranberries
- 1 ½ teaspoon of pure vanilla extract
- Powdered sugar for garnish if desired
-
Heat oven to 350 degrees Fahrenheit.
-
In a large bowl whisk together eggs, eggnog, cinnamon, allspice, and vanilla extract. Set to the side.
-
In a 9x13 casserole, grease with cooking spray and add in the cubed bread in an even layer. Sprinkle the cranberries on top of the bread in an even layer throughout the pan. Pour the egg mixture over the bread and cranberries and with the back of a spatula, gently push down the bread so everything gets soaked.
-
Cover the pan with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 30 minutes, uncovered.
-
Remove from oven, sprinkle with powdered sugar (if desired) and top with pure maple syrup.
