Step 1

Start by cracking a dozen whole eggs into a large mixing bowl. Measure out 1-1/2 cups worth of good quality eggnog. Add your brown sugar and rum extract (or real rum) and whisk.

Step 2

Add the cubed loaf of cinnamon bread (cinnamon raisin is equally good) into the bowl. Be sure to use a rubber spatula or spoon to maneuver all the bread around in the egg mixture. We want every piece of the bread to be covered equally and have a chance at soaking up the eggnog flavors.

Step 3

You can either cook this immediately at 350F for 40 minutes in your cast iron skillet or you can let it soak. If you choose to let the bread mixture soak, you'll want to cover it with plastic wrap and refrigerate for anywhere between 30 minutes to 24 hours. The more you let the liquid absorb, the shorter the cooking time could be. Be sure to check every 15 minutes with a tooth pick.

Step 4

After cooking, serve warm with any number of toppings. Due to the rich nature of the breakfast casserole, I suggest something acidic such as fresh raspberries to help cut through all the sugar and fat.