• * See Note

French Toast

• Prepare a 9x13” baking pan with nonstick spray.
• In a pot over medium heat, stir together the butter, brown sugar and syrup. Bring to a simmer and then pour over the bottom of the baking pan.
  1 Cup Brown Sugar, 1/2 Cup Butter, 2 Tablespoons Corn Syrup
• Cut the bread into thick 1” cubes.
  1 Loaf Bread
• In a large bowl, whisk together the eggs, eggnog, nutmeg, cinnamon and vanilla. Pour over the bread mixture pressing the bread into the mixture wherever it’s not showing. 
  5 Large Eggs, 1 3/4 Cup Eggnog, 1/2 teaspoon Nutmeg, 1/2 teaspoon Cinnamon, 1 teaspoon Vanilla
• At this point you can place the casserole into the fridge covered with foil overnight or preheat the oven to 350 to bake immediately. 
• If baking, prepare the crumb topping and sprinkle over the top. 
• Bake 32-40 minutes without the foil.
• Serve with fresh whipped cream or stabilized whipped cream

Crumb Topping

• Whisk together the flour, brown sugar, white sugar, nutmeg, cinnamon and salt. 
  1/2 Cup Flour, 1/2 Cup Brown Sugar, 1/8 Cup Sugar, 1/4 teaspoon Nutmeg, 1/2 teaspoon Cinnamon, Pinch Salt
• Slowly stir in the melted butter until it is like wet sand.
  1/3 Cup Butter
• Squeeze in the palm of your hand and then crumble in chunks over the french toast.