Egg Nog French Toast Casserole

I have the perfect holiday or Sunday brunch item for you – Egg Nog French Toast Casserole.  This is what my family was eating Thanksgiving morning with out ginormous newspaper stuffed full of ads.  Normally I would not touch egg nog with a 10 foot stick, I hate the stuff, but for some reason this recipe was fine by me.  I used Silk nog and almond milk, so it was dairy free for our family, but you could easily swap in the real stuff. 
First, slice one loaf of Italian bread into about 18 – 20 equally sized slices.  Stale bread always works best. Otherwise, you can slice your bread and let it sit in a warm oven for 10 minutes.  

Arrange them into a 9 x 13 inch baking dish greased with margarine.  
Next for the nog. 
Put 2 cups egg nog in a bowl, 
whisk together with 1 cup milk, 1 tablespoon agave syrup (or 2 tablespoons sugar), 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 8 eggs. 
Pour the egg mixture over the arranged bread.  Sprinkle 1 cup raisins over the top.  Use a spatula to press bread slices and spread around egg mixture, ensuring that all bread is coated in egg mixture. 
Cover and refrigerate overnight.  Uncover and bake at 350 degrees for 1 hour.  
Serve with warm with maple syrup.  This may become the only way you prepare French Toast – it’s just too easy!
Mommy’s Medley Egg Nog French Toast
1. Slice one loaf of Italian bread into about 18 – 20 equally sized slices.  Arrange them into a 9 x 13 inch baking dish greased with margarine.  
2. Put 2 cups egg nog in a bowl, whisk together with 1 cup milk1 tablespoon agave syrup (or 2 tablespoons sugar), 1 teaspoon vanilla1/2 teaspoon cinnamon1/4 teaspoon nutmeg, and 8 eggs. 
3. Pour the egg mixture over the arranged bread.  Sprinkle 1 cup raisins over the top.  Use a spatula to press bread slices and spread around egg mixture, ensuring that all bread is coated in egg mixture. 
4. Cover and refrigerate overnight.  Uncover and bake at 350 degrees for 1 hour.  Serve with warm with maple syrup. 

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