TULSA - Baked Eggnog French Toast with Streusel Topping.
Natalie Mikles creates this early morning favorite with an non-traditional twist.
Spray a 9 x 13 inch baking pan with cooking spray. Cut bread into large cubes and place into the baking pan.
For the custard:
Mix together eggs, eggnog, sugar, vanilla extract and nutmeg in a large bowl. Pour over bread cubes. Cover with plastic wrap and place in refrigerator for several hours or overnight.
For the topping:
Mix together flour, brown sugar, cinnamon, pumpkin pie spice and salt. Add cold butter pieces using a fork or your hands. Mix together until small beads are formed. Add pecans. Cover and store in the refrigerator until you are ready to use.
Preheat oven to 350 degrees. Uncover casserole and sprinkle with pecan streusel topping. Bake for 45-50 minutes or until golden and does not wiggle. Serve with warm maple syrup.
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