Cranberry Eggnog French Toast Casserole

DessertServes 4-

Let the festive feasting commence with this Cranberry Eggnog French Toast Casserole from the team at Jackson’s Bakery. Using their White Champion Bloomer alongside seasonal spices, pecans and fresh cranberries gives this indulgent pudding a Christmas twist, which is perfect for the party season ahead. For more recipe inspiration visit www.jacksonsofyorkshire.co.uk

Ingredients

1 Jackson’s White Champion Bloomer

6 large eggs

Dollop of butter

Maple Syrup

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla extract

2 cups of eggnog

1 cup of fresh cranberries

1 cup of pecans

1 cup of brown sugar

White sugar for dusting

Method

  1. Grease a large baking dish
  2. Melt the butter in a saucepan over a medium heat and stir in the brown sugar and a dash of maple syrup. Remove from the heat and pour into your baking dish.
  3. Next, cut your bloomer slices in half and arrange the bread over the brown sugar mixture. Sprinkle the cranberries over the bloomer slices.
  4. In a bowl, whisk the eggs, eggnog, cinnamon, vanilla extract and nutmeg.
  5. Evenly pour your custard mixture over the bread, gently pressing down on the bread.
  6. Bake in the oven at 190 degrees for 30-40 minutes.
  7. Once baked, dust on powdered sugar, top with the pecans and pour over the remaining maple syrup.