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On Christmas morning do you enjoy spending a lot of time in the kitchen or with your family in front of the tree? Unless your family is driving you crazy (which I realize is entirely possible), the holidays are one time most people try to avoid it. I know I do. We often have guests so besides being quick, I also need something that will feed a crowd. I try to make something that I can just pop into the oven with minimal effort. If this sounds good to you too, you need to make this Overnight Eggnog Waffle Casserole.
I’ve made several overnight french toast casseroles in the past and have found that it can be tricky to get just right for our tastes. Too much liquid and you have a soggy breakfast, but not enough and it becomes dry.
One type of breakfast casserole I’ve never tried is a waffle casserole. They aren’t nearly as popular as their french toast counterpart so I had to do a lot of research and educated guesses when creating this recipe. I fully expected to have to make this recipe more than once, just to avoid that soggy or dry issue.
Not the case. This recipe turned out so perfect. I couldn’t have predicted just how amazing it would turn out on the first try. (I may have danced a bit and given myself a high five in my kitchen. Ahem.)
While it looks pretty coming out of the pan, it could use that little something extra to bring it over the top.
A bit of Reddi-wip® and ground cinnamon was just what it needed! Pretty, isn’t it? I was able to pick up my Reddi-wip in the dairy section of my local Walmart. You can also serve it with syrup, but with the sweetness of the streusel topping and eggnog, it really isn’t necessary.
This casserole definitely firms up the longer it sits. There was no liquid whatsoever in the bottom of the dish and yet it is still very moist.
- 14 homestyle frozen waffles, thawed
- 6 eggs
- 2 cups eggnog
- 3 tablespoons melted butter
- 1½ teaspoons cinnamon
- ½ cup brown sugar
- ⅓ cup flour
- ¼ cup cold butter, cut into small chunks
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅔ cup chopped pecans
- Reddi-wip® and cinnamon
- Grease 13x9-in. baking dish with butter.
- Cut waffles into large, bite sized chunks. Place in baking dish.
- In medium bowl, whisk eggs, eggnog, melted butter and cinnamon until combined.
- Pour evenly over waffles and press down slightly. Cover and refrigerate overnight.
- Take baking dish out of refrigerator. Preheat oven to 350 degrees F.
- In a small bowl, stir together brown sugar, flour, cinnamon and nutmeg.
- Cut in butter with fork (or fingers) until crumbly.
- Stir in pecans and sprinkle over top.
- Bake, uncovered, 40-45 minutes or until set and top is golden.
- Let stand 10 minutes before serving.
- Top with Reddi-wip and ground cinnamon.
- Refrigerate any leftovers.
This overnight breakfast casserole was a huge hit with my family. All my kids loved it with some sausage on the side. Leftovers didn’t last long.
So what are you making for a holiday brunch? This Overnight Eggnog Waffle Casserole, right? That is what I thought.
Get more great recipes featuring eggnog and Reddi-wip by visiting this Share the Joy inspiration page!