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Eggnog Strata with Tangerine and Cranberry Recipe

This is the perfect make ahead breakfast dish! Assemble this the day before you plan to serve it and store in the refrigerator. Remove the casserole from the refrigerator 30 minutes prior to baking. Pre-heat the oven and bake the casserole!

Recipe courtesy Nancy Buchanan of A Communal Table.

Servings: 8

Active time: 15 minutes

Total time:

Light and Healthy recipe


  • 4 c Safest Choice™ Light Eggnog
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • juice and zest of 2 tangerines
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla
  • 1 1/2 day old sourdough baguettes, cut into 1 inch pieces
  • 1 c dried cranberries


  1. Pre-heat the oven to 350° F. Grease a 9 x 13 inch casserole dish and set aside.
  2. In a large bowl, combine the eggnog, eggs, tangerine zest and juice, cardamom, nutmeg and vanilla. Whisk to combine.
  3. Add the bread and cranberries and stir.
  4. Let mixture sit for about 30 minutes so the bread has a chance to absorb the egg mixture.
  5. Stir and pour into the prepared casserole. Bake at 350 degrees for 35 - 45 minutes or until egg mixture is set.

Nutrition Facts

Serving Size (1/8 of pan)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 240
Calories from Fat 50
Total Fat 5g (8% DV)
Saturated Fat 1.5g (8% DV)
Trans Fat 0g
Cholesterol 195mg (65% DV)
Sodium 90mg (4% DV)
34g (11% DV)
Dietary Fiber 1g (4% DV)
Sugars 23g
Protein 15g
Vitamin A 2%
Vitamin C 8%
Calcium 10%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.