An easy and delicious holiday breakfast that can be made the night before!
- 1 14-16-ounce loaf brioche, challah, or French bread (day old is great!)
- 3 cups full-fat egg nog
- 6 eggs
- 1 tablespoon vanilla
- 1 teaspoon rum flavoring OR 1/3 cup spiced rum
- 1 teaspoon pumpkin pie spice
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon fresh orange rind (about 1 medium orange)
- 1 ounce finely chopped pecans (about 1/4 cup)
- 2 tablespoons cold butter
Butter a 9×13″ baking dish. Set aside.
Cut the bread into 1″ cubes and place in the prepared pan. In the jar of a blender or a medium mixing bowl, combine the egg nog, eggs, vanilla, rum/rum flavoring, and pumpkin pie spice. Blend or whisk until very well combined. Pour evenly over the bread cubes and make sure all the cubes have contact with the liquid. Cover and refrigerate overnight.
When ready to bake, preheat oven to 350 F. in a small bowl, combine the topping ingredients and use your fingers to mix the ingredients well (this step can be done the night before, covered, and stored in the refrigerator if desired.) Uncover the bread mixture and sprinkle the topping over the bread. Bake for 45-55 minutes or until golden brown on top and set in the middle. Allow to stand for 5-10 minutes before cutting into squares. This can be served with whipped cream, maple syrup, or sprinkled with powdered sugar.
- Calories: 298kcal
- Sugar: 17g
- Sodium: 335mg
- Fat: 11g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 147mg