Pecan Streusel Stuffed Egg Nog French Toast Bake

• 1 lb sourdough loaf, sliced
• 6 eggs
• 3 cups eggnog
• 1 cup pecans
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 2 teaspoons nutmeg
• 12 cup butter, softened
• 1 dash cinnamon and nutmeg, as topping

1. Preheat the oven to 350F.
2. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
3. In a mixing bowl, whisk together the eggs and egg nog.
4. In another mixing bowl, blend together the pecans, brown sugar, cinnamon, nutmeg and butter with knives/forks/pastry blender until crumbly.
5. Add a layer of the sliced bread to a 9x13-inch casserole, then spread out the pecan streusel, then top with another layer of the bread.
6. Pour the egg nog-egg mixture over the top.
7. Sprinkle a little cinnamon and nutmeg on top, covering lightly.
8. Bake in the preheated oven for 30 minutes covered with foil.
9. Then remove the foil and bake another 25-30 minutes, or until casserole is cooked through and center bread is "Springy.
10. ".
11. Serve with maple syrup, powdered sugar or as is.
12. Along with some fresh fruit, bacon and/or sausage -- for a complete holiday brunch!

sourdough, eggs, eggnog, pecans, brown sugar, cinnamon, nutmeg, butter, cinnamon

Taken from www.food.com/recipe/pecan-streusel-stuffed-egg-nog-french-toast-bake-516338 (may not work)