ButterEgg Nog

Baked Pumpkin French Toast

Cass-Clay Egg Nog and pumpkin baked into a breakfast classic and topped with sweet and festive flavors.

INGREDIENTS

French Toast

  • 14-16 slices of bread (1lb. loaf)
  • 6 large eggs, slightly beaten
  • 2 1/2 cups Cass-Clay Egg Nog
  • 1 cup canned or homemade pumpkin puree (not pie filling)
  • 3/4 cup sugar
  • 2 Tbsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Topping

  • 1/3 cup all purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/3 cup finely chopped walnuts
  • 1/2 tsp ground cinnamon
  • 1/3 cup cold Cass-Clay butter, cut into small pieces
INSTRUCTIONS
  1. Generously spray 9 x 13 inch baking dish with nonstick cooking spray.
  2. Layer bread slices in pan, making two layers, and filling in area around the edges with strips of remaining bread.
  3. In a large bowl, combine eggs, egg nog, pumpkin, sugar, vanilla, cinnamon and nutmeg. Beat until smooth (about 2 minutes).
  4. Pour egg mixture evenly over bread in dish. Cover dish with plastic wrap and store in refrigerator for at least one hour before baking.
  5. In a medium bowl, combine flour, sugar, walnuts, and cinnamon. Mix well.
  6. Add butter and cut into the dry mixture using your hands or a fork. Combine until butter pieces are the size of peas.
  7. Preheat oven to 350 degrees.
  8. When ready to bake, spread topping mixture over bread. Bake uncovered 35-40 minutes, until puffed and lightly golden.

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Cass-Clay Creamery

Since 1935, Cass-Clay Creamery has been providing fresh and delicious dairy products to families in North Dakota and surrounding areas. We start with the freshest milk from local farms and manufacture a full line of premium ice cream, sour cream, cottage cheese and white and flavored milk. Our manufacturing facility is located in Fargo, North Dakota. 190 employees proudly work to make sure your family can enjoy wholesome and delicious Cass-Clay dairy products.
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Cass-Clay Creamery
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