To Make Gluten-Free Eggnog French Toast Casserole:

1. Preheat the oven to 350 degrees F. Lightly grease or butter a 9×13″ (3 quart) baking dish
2. If you haven’t already, dice the bread into 1″ cubes. Transfer to the prepared baking dish. 
3. In a medium mixing bowl, combine eggnog, eggs, vanilla, nutmeg, cinnamon, and salt. Whisk until well combined and no big pieces of egg remain. (You can also use an immersion blender to get the mixture totally smooth, if you prefer.)
4. Pour the eggnog custard mixture over the bread cubes in the baking dish, trying your best to coat everything evenly. Gently pat down the mixture to coat any bread cubes that were missed. 
5. If making the streusel topping, prepare that now. In a small mixing bowl, combine brown sugar, pecans, flour, melted butter, and cinnamon. Mix with a fork until clusters form and no dry spots remain. 
6. Use your fingers to break the mixture up a bit and sprinkle over the French toast casserole. (The streusel will be fairly wet, but just be patient and do your best to distribute it evenly.)
7. Bake the eggnog French toast casserole at 350 degrees for 35-40 minutes, or until it’s puffed and golden brown.
8. Cut into squares and serve with your favorite toppings!

*IF MAKING THIS THE NIGHT BEFORE:

• Mix everything up and assemble (including adding the streusel topping). Cover the baking dish with foil and refrigerate overnight. In the morning, place the casserole dish in a COLD oven, and bake at 350 degrees for 35-40 minutes, as directed. Putting the dish in the cold oven (instead of a preheated oven) will allow the pan to warm up as the oven warms up, which will help avoid temperature shocks and possible warping or breaking of your baking dish. (This is less of a concern with ceramic and metal pans, but is especially important for glass!)