Baked Egg Nog French Toast
1 loaf Rustic Country Bread
6 large eggs
2 1/2 cups egg nog
3/4 cup sugar
2 tablespoons vanilla extract
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup cold, unsalted butter, cut into pieces
1/2 cup pecans, chopped
Maple syrup-for serving
Preheat oven to 350 degrees.
Spray a 9 x 13 inch baking pan with cooking spray.
Cut bread into large cubes and place into the baking pan.
To Make Custard:
Mix together eggs, egg nog, sugar, vanilla extract, and nutmeg in a large bowl.
Pour over bread cubes.
Cover with plastic wrap and place in refrigerator for several hours or overnight.
To Make Topping:
Mix together flour, brown sugar, cinnamon, pumpkin pie spice, and salt.
Add cold butter pieces using a fork or your hands. Mix together until small beads are formed.
Cover and store in the refrigerator until you are ready to use.
Uncover casserole and sprinkle with pecan streusel topping.
Bake for 45-50 minutes or until golden and does not wiggle!
Serve with warm maple syrup.