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Eggnog is all the rage during the holiday season, and for good reason. It tastes like December in a cup, and can be enjoyed in a variety of ways. When combined with other classic winter flavors like French toast and cranberries, this eggnog dish is sure to be a hit for any holiday soirée. 

Ingredients: For the casserole

Ingredients: For the brown sugar crumble topping


  1. Butter an 8×8-inch baking dish, adding half of the bread cubes in a single layer. Scatter the cubed cream cheese on the bread cubes, placing ¾ cup of the cranberries on top. Cover the cream cheese with the remaining bread cubes.
  2. In a large bowl, beat together the eggs, eggnog, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Pour the egg mixture over the bread cubes. Using a spatula, lightly press down on the cubes so the bread absorbs the mixture. Cover the baking dish with plastic wrap and refrigerate overnight.
  3. Add all of the ingredients to a mixing bowl, and mix together with a fork until it creates a crumble.
  4. Take the dish out of the refrigerator and let sit at room temperature for approximately 30 minutes. Preheat the oven to 375°F, and crumble the brown sugar mixture over the dish. Bake for about 30-40 minutes.

Try out this seasonal breakfast dish, and let us know what you think! Share your photos on Facebook and Instagram using the hashtag #ALMbites.