Imagine your house filling with the amazing scent of cinnamon, vanilla and eggnog while your guests wake up from stuffing their bellies with Turkey.
Then again, maybe you should prepare this ‘Thanksgiving-Eve’ and let the bread soak overnight so all you have to do is turn on the oven and then pop the casserole in the oven while everyone is preparing the Turkey and fixins!
Be prepared to hear the words ‘Oh, My!’ during the breakfast.
1 loaf of Brioche or Challah Bread cut into 6, 1-inch thick slices
2 large eggs
2 cups Silk PureAlmond Vanilla Milk
2 cups eggnog*
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon
1/2 tsp pure pure vanilla extract
1 cup dried cranberries
8×12 non-stick casserole dish
1. Preheat oven to 375F.
2. In a large bowl, beat eggs and then add the almond milk, eggnog, brown sugar, cinnamon, vanilla extract and whisk together.
3. Slice the bread into 6 (1-inch) thick pieces. Lay the bread in an overlapping pattern with cranberries nestled between each layer and sprinkled on top of the last slice. Pour the egg & milk mixture slowly over the bread, press down gently and allow to soak for a minimum of 15 minutes.
4. Bake 45 minutes, until the top is golden brown. Serve warm and be sure to store leftovers in the refrigerator.
*If there are any food allergies or lactose-intolerance, skip the eggnog and use 4 cups of Silk PureAlmond
What is your favorite Thanksgiving side dish? Have you ever made it with an ‘alternate’ milk?
Share with me and don’t forget to enter Silk’s Facebook Recipe Contest! Everyone who enters the contest receives a Silk cooking apron and three grand prize winners receive a KitchenAid Mixer and a free year of Silk! ($350 value each)
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.