Ingredients
- 1 large loaf of French bread, cut into large 2-inch cubes
- 2 1/2 cups egg nog
- 6 large eggs
- 1/2 cup + 2 tablespoons dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 tablespoons rum (optional)
- 1 cup Diamond of California® chopped walnuts
The Steps
- In a large measuring cup or bowl, whisk together egg nog, eggs, brown sugar, cinnamon, nutmeg, and rum (if using).
- Spray a 9-by-13-inch glass baking dish with cooking spray. Add the bread cubes into the pan. It will be a tight fit but that’s ok. Press them down gently, if need be.
- Gently pour the eggnog mixture all over the bread cubes. Using the back of a spatula, press down on the bread cubes to help the bread soak up the liquid a bit. The bread will continue to soak up the liquid overnight.
- Top the dish with chopped walnuts and cover tightly with foil. Place in the refrigerator to chill overnight.
- When ready to bake, preheat oven to 350 degrees Fahrenheit.
- Unwrap the dish (save the foil) and bake uncovered for 30 minutes. The top will be nice and golden brown.
- After 30 minutes, cover the dish with the foil you saved and bake for another 15-20 minutes, just to make sure the center is set and everything is warmed through.
- Remove from oven and serve hot with maple syrup.Note: It’s okay if the middle of your dish is a tiny bit runny – that’s how it’s supposed to be and it’s safe to eat. If you’re worried, you can bake it longer until the middle is completely set/dry. This might take a bit longer than the suggested bake time.
RECIPE CONTRIBUTED BY TABLE FOR TWO
