You’ve heard about Easter eggs… but have you heard about Easter Egg Nog?
Well, this creamy, delicious treat isn’t just for Christmas anymore. So the next time you’re at the store, pick up some Hiland Dairy Easter Egg Nog and delight your family with this deliciously spicy recipe that perfect for an Easter breakfast or dessert!
Easter Egg Nog Casserole
- 6 eggs
- 1½ cups Hiland Dairy Easter Egg Nog
- ½ cup Hiland Dairy Milk
- 3 tablespoons brown sugar
- 1½ teaspoon ground nutmeg
- 1 teaspoon rum extract (optional)
- 12 cups (about 22 slices) cinnamon swirl bread, cubed
- ¾ cup golden raisins
- Maple syrup
Whisk eggs, egg nog, milk, brown sugar, nutmeg and extract together in a large bowl. Add the bread cubes and raisins and toss gently to coat. Let stand for 10 minutes to absorb liquid. Coat a 10-inch nonstick Bundt pan with cooking spray. Add bread cubes and pour any excess eggnog mixture over the bread. Cover the dish with plastic wrap and chill for at least 4 hours or overnight. Preheat oven to 325°F. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry. Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.
-Image and recipe courtesy of Milk Life