My French toast casserole came out soggy in the center last year. What went wrong?

Almost always the bread: fresh, soft cubes start wet and turn dense under custard. Dry the cubes for 10 minutes in a low oven and keep the liquid at two and a half cups for fourteen ounces of bread. If a baked casserole still looks loose, return it to a 325°F oven for 10 minutes and rest it a full 15 before cutting.

Can I use homemade light eggnog instead of store bought light eggnog?

Yes, and the flavor is even better. Use the same one and a half cups, then keep the half cup of milk in the recipe; homemade light eggnog is usually spiced a little stronger, so you can reduce the added nutmeg to half a teaspoon if you prefer a gentler finish.

What bread can I use if there is no whole wheat loaf in the house?

Any sturdy bakery loaf works: a whole grain boule, a seeded sandwich loaf, or a day old French loaf in a pinch. Avoid soft sliced white bread, which collapses into pudding. A white loaf will also drop the fiber to about 1 gram a serving and soften the structure.

Can I assemble the casserole two days before Christmas instead of one?

Twenty four hours is the safe limit; beyond that the bread breaks down and the custard can turn the top layer gummy. If you need a longer runway, dry the cubes and store them in a sealed bag for up to three days, then assemble the night before as written.

How do I reheat leftovers so the crumble crisps again?

Use the oven, not the microwave. Warm squares covered at 325°F for 12 to 15 minutes, then uncover for 3 minutes so the oat crumble dries and crisps. Single squares also reheat well in an air fryer at 320°F for 4 to 5 minutes.

Healthy Eggnog French Toast Casserole (210 Calories)

Ingredients

Scale

14 ounces sturdy whole wheat bread, cut into 1 inch cubes, about 10 cups
1 1/2 cups light eggnog
1/2 cup 1 percent milk
4 large eggs
2 large egg whites
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
3/4 teaspoon ground nutmeg, preferably freshly grated, plus more for serving
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup old fashioned rolled oats
1/4 cup white whole wheat flour
3 tablespoons light brown sugar, packed
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup chopped pecans

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Instructions

Spread the bread cubes on a large rimmed sheet pan and bake at 300°F for 10 minutes, until they feel dry at the edges but not toasted. Cool for a few minutes.
Lightly coat a 9 by 13 inch baking dish with cooking spray. Tip in the dried cubes and spread them into an even layer with no tall peaks.
Whisk the light eggnog, milk, eggs, egg whites, maple syrup, vanilla, nutmeg, cinnamon and salt in a large bowl until completely smooth and slightly frothy.
Pour the custard slowly over the bread, moving the bowl so every corner gets its share. Press the cubes down gently with a spatula until each piece glistens.
Cover the dish tightly and refrigerate overnight, at least 8 hours and up to 24. Keep the crumble ingredients separate for now.
In the morning, let the dish stand at room temperature while the oven heats to 350°F, about 30 minutes.
Rub the oats, flour, brown sugar and cold butter together with your fingertips until the mixture forms coarse crumbs, then stir in the pecans. Scatter the crumble evenly over the casserole.
Bake uncovered for 40 to 45 minutes, until the top is deep golden and crisp and the center is set with no liquid wobble when the dish is nudged.
Rest for 15 minutes before cutting into squares and serving.

Author: Nora Ellis
Prep Time: 20 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 1
Calories: 210
Sugar: 10
Sodium: 230
Fat: 7
Saturated Fat: 3
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 31
Fiber: 3
Protein: 9
Cholesterol: 80