Easy Egg Bake

Easy Egg Bake is an easy meal to make and even better to enjoy. Sweet raspberries and kiwi, topped with crunchy toasted almonds this meal is amazingly delicious! Dusted with powdered sugar and bathed in maple syrup it's a satisfying holiday breakfast or delicious for brunch with friends.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 258kcal

Author Deb Clark

Ingredients

10 cups cubed french bread
2 6 oz containers raspberries
6-8 kiwi's peeled and diced
1 teaspoon pumpkin pie spice
½ teaspoon nutmeg
1 teaspoon vanilla
½ cup sugar
12 eggs
3 cups eggnog
1 2.25 oz package sliced almonds
Toppings - maple syrup & powdered sugar

Instructions

Spray the bottom and sides of a large casserole pan with non-stick coating, set aside.
Slice & cube the french bread into small 1 inch pieces.
Wash the raspberries well. Peel the kiwi - chop them into chunks about the same size as raspberries.
Crack the eggs into a large bowl and whisk together well. Add the sugar, eggnog, pumpkin pie spice, nutmeg & vanilla and whisk together again to combine the ingredients.
Add the bread cubes and fruit and mix together with a large spoon making sure to combine everything thoroughly. Sprinkle the sliced almonds over the top.
Cover with tin foil and refrigerate overnight.
Preheat oven to 375. Bake for 45 minutes covered, remove foil & bake an additional 15 minutes until the top is golden brown and a knife inserted in the middle comes out clean.
Allow to sit on the stove loosely covered about 15 minutes before serving.

Nutrition