Egg Nog is Back!

It’s the happ-happiest season of all…

You’ve been asking for it and now it’s back! Oakhurst Egg Nog will be hitting shelves the end of this month in traditional, Light and Buttered Rum flavors to enjoy this holiday season.

Once again, we’ll be donating 5 cents from every ‘Nog purchase to the Salvation Army of Northern New England – meaning your favorite holiday indulgence is also a delicious way to give back. Since creating this annual giving program 16 years ago, we’ve given a whopping $280,000 to the Salvation Army to help families in need. Help us reach $300,000 this year!

And we haven’t forgotten the kiddos! Even if they don’t drink Egg Nog straight out of the glass there are plenty of ways for the little ones to enjoy it, too. Like this Cranberry Egg Nog French Toast Bake that is perfect for Sunday brunch or even as a Thanksgiving dessert!



  • 1/2 cup (1 stick) Oakhurst Butter
  • 1 cup brown sugar, packed
  • 2 tablespoons maple syrup
  • 1 loaf Challa bread, cut into 1­inch cubes
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 8 eggs
  • 2 cups Oakhurst Egg Nog
  • 1 cup fresh cranberries, divided
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional)


Grease a 9 x 13″ baking dish with butter and set aside.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup. Bring the mixture to a boil, stirring constantly. Remove from heat and pour into prepared baking dish. Arrange half the bread cubes over the brown sugar mixture. Sprinkle half of the fresh cranberries over the bread.

In a large bowl, whisk the eggs and mix in the Oakhurst Egg Nog, cinnamon, nutmeg and vanilla extract. Evenly pour the custard mixture over the bread cubes. Gently press down on the bread to make sure it’s all coated. Sprinkle the remaining cranberries over the top of the dish.

Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.

Remove the baking dish from the refrigerator.

Preheat oven to 325 degrees. Bake covered for 45 minutes. Increase oven temperature to 375 degrees and remove foil.

Bake uncovered until a knife inserted in the center of casserole is clean (and mostly dry) and top is puffy and golden brown. This will vary from 10-20 minutes depending on how hot your oven cooks.

Dust on powdered sugar if desired and serve warm.

Author: Ang Paris, Blogger, Juggling Act Mama

Eat up, drink up, and enjoy the season! Happy Fall-idays!

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