The holidays bring lots of favorite things: delectable treats; parties; and guests! The one thing these all have in common is food. It can be tricky to find the right food for every time of day, and one that will make all the guests happy, especially when food allergies and celiac are in the mix.
That’s why I think you’ll be so happy to have this French Toast Casserole recipe in your repertoire! It’s easy to make (takes less than 10 minutes), and it tastes even better if you make it at night and bake it the next morning (when I’m bleary-eyed and find it hard to rally to bake for guests anyway!). Another bonus: it’s as great for breakfast as it is for dessert at a holiday gathering! The nog addition makes it super festive, so it will be perfect for all your edible holiday needs!
Before we get into the recipe though, let me first share with you some fantastic holiday drinks you’ll want to have on hand for baking and for serving!
First off, the Nog Knock-Offs!
I’ve used these “Nogs” to make my French Toast Casserole even more delectable, but don’t overlook them as delicious drinks in their own right! Vegan, gluten-free and dairy-free, these are tasty and healthy options for all your holiday celebrations!
So Delicious® Coconut Milk Nog – Made creamy with organic coconuts, and rich with just the right amount of nutmeg, you may never crave eggy egg nog again! If you have traditionally preferred thick egg nog, this coconut nog is for you!
Earth Balance Soy Nog is made from 100% organic, USA-grown soybeans
Earth Balance® Organic Soy Nog – This flavorful nog is also non-GMO-verified, organic, gluten-free, cholesterol-free and vegan, so you can feel good about having seconds! Delicious chilled, warmed, or even — dare I say — spiked, this soy nog is thinner than the coconut nog, so choose the nog that suits your taste buds best. (Isn’t it nice to have choices!?)
If you are searching for a chocolatey counterpart to your holiday confections, you’ll be excited to learn of two delicious new options!
So Delicious® Mint Chocolate Coconut Milk Beverage – Hot or cold, this creamy drink is truly So Delicious! My 10 year old tasted it and said, “Yum! This tastes just like ice cream!” How’s that for high holiday praise?! Seriously, you almost don’t need dessert with this yummy drink!
NibMor® Organic Drinking Chocolate – Original, Mint, 6 Spice or Maple – there’s bound to be a spin on chocolate that will tickle your taste buds.
My 6 year old found the Mint Chocolate to be “Creamy. Minty. Yummy. More chocolatey on the back of my tongue.” (she’s a budding food & wine critic, I fear!) Mommy thought the Original with a peppermint stick or Schnapps was deliSCHious! The neat thing about NibMor is that all of their chocolates are organic, vegan, non-GMO and gluten-free, plus they’re free of refined sugar and dairy! NibMor definitely takes hot cocoa to a new level!
Scrumptious Holiday-Worthy Overnight “Nog” French Toast Casserole
- 1/3 cup (5 Tbs) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 2/3 cup brown sugar or coconut palm sugar
- 1 loaf gluten-free sandwich bread or French bread (3-5 days old/stale or thawed from frozen works best)
- 6 eggs (or 1 1/2 cups apple butter, canned pumpkin or mashed bananas)
- 1 1/4 cups soy or coconut nog (note: if using egg substitutes above, add extra 1/4 – 1/2 cup nog to thin the mixture)
- 2 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup fresh blueberries (optional)
- confectioner’s sugar for dusting (optional)
- pure maple syrup if serving for breakfast
- vanilla yogurt to top (optional) – (So Delicious® Vanilla Coconut Yogurt)
Melt butter/Buttery Sticks and pour to cover the bottom of a 9×13 baking dish. Sprinkle enough brown sugar/coconut palm sugar to cover. Reserve approximately 1/4 cup sugar to sprinkle on top of the casserole before baking.
Slice gluten-free bread 1 inch thick. Lay slices on top of butter/sugar coated dish. The slices may overlap slightly, if necessary.
In a separate bowl, whisk together eggs/egg substitute, nog, vanilla and spices. Pour over top of the bread-lined pan, evenly coating each slice. Sprinkle remaining sugar, nuts and/or blueberries on top and cover the pan tightly with plastic wrap. Refrigerate overnight or for at least 2 hours.
Preheat oven to 350° F (static) or 325° F (convection).
Remove plastic wrap from the casserole and cover loosely with aluminum foil. Bake for 35 minutes. The bread should have soaked up most of the liquid at this point; if not, remove the foil and bake an additional 5-10 minutes.
Allow the casserole to cool slightly, then serve dusted with confectioner’s sugar, syrup or coconut yogurt.