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
- Butter an 8″ x 8″ 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.
- 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.
- Add all of the ingredients to a mixing bowl, and mix together with a fork until it creates a crumble.
- 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.
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