A make-ahead recipe that is perfectly moist and subtly eggnog-y, with a sweet and spicy gingersnap cookie topping.
First of all, MERRY CHRISTMAS EVE! Or if you don’t celebrate, happy December 24th. Either way, here’s something delicious to add to your table over the next couple days!
But first, some real talk: I really struggled with naming this dish.
There were two fairly obvious options, but each carried very clear social expectations. Some people might ask what’s in a name, but I’ve found that what you call a food is incredibly important in determining how you intend to interact with it. Context, people. It’s real.
Would you rather try a Patagonian toothfish or a Chilean sea bass? Regardless of your answer, you probably have two very different images in your head based on each name. (For me, the first image is rather terrifying.) And since you already know where this story is headed, you know those must be the same fish. (Context again!)
And even without giving things unusual names, all labels create expectations. You know when someone offers you dessert, and then brings out a plate of fruit, and you’re super disappointed because fruit is most definitely not dessert but a health food you avoid at all costs? (Just me?)
So what were the names I was considering?
One is at the top of this post: eggnog French toast casserole.
The second, reluctantly rejected option? Eggnog bread pudding.
YOU SEE MY DILEMMA!
Is this breakfast or dessert?? It’s both!! I considered compromising and calling it eggnog French toast bread pudding, but that just sounds like I have an affliction causing me to yell out random words.