Gluten-Free Eggnog Snickerdoodle French Toast Casserole

In a large bowl, whisk together 1 1/2 cups of the eggnog, reserving the rest for later, along with the coconut sugar, eggs, vanilla, cinnamon, nutmeg and salt. Add cubed bread and gently stir until well mixed and egg mixture coats the cubes. Cover and refrigerate for at least 6 hours to overnight.

Preheat oven to 350ºF and spray a 9×13 inch pan with cooking spray.

Pour remaining 1/2 cup of eggnog into the bread mixture to moisten it, mixing well. Transfer bread mixture into the prepared pan and spread out evenly, lightly packing the cubes of bread together.

Crumble the cookies, leaving some big crumbs for texture, and sprinkle them evenly on top. Gently press the crumbs down to adhere to the bread.

Bake until bread puffs up and feels set, about 30–35 minutes. If you want the cookie topping to be really crispy, broil on high for 2–3 minutes. Sprinkle with powdered sugar and devour.