• Spray a 9x13 pan with oil or butter evenly.

Base

• In small sauce pan over medium heat, mix brown sugar, maple syrup and butter. Continue mixing as butter melts and mixture starts to form.
• Bring to a simmer. Remove from heat and pour into 9x13 pan. Spread evenly to cover the bottom of pan.
• Break bread into medium sized pieces and evenly put into 9x13 pan.

Custard

• Whisk eggs, eggnog, vanilla and spices until completely combined.
• Pour over bread. Make sure to pour the custard mixture on the tops of the pieces of bread that are sticking up. Do your best to cover all the bread.
• Cover with plastic wrap and refrigerate overnight. (Let soak no less than 4 hours.)
• In the morning pre-heat your oven to 350º F and bake for 55 minutes until center is somewhat firm. The tips of the bread will be browned. Casserole will be puffed up when removed from the oven and will deflate slightly, this is normal. If you find the tops of your casserole are browning too much lay a sheet of aluminum foil over the top loosely.
• While casserole is baking this is a good time to make your syrup.
• Once casserole is done let cool 10 minutes. Then slice and serve with syrup and butter.

Eggnog Syrup (syrup can be made the night before and gently warmed in the AM):

• In a small sauce pan, on medium heat, bring eggnog and maple syrup to a simmer.
• Simmer for 5 minutes stirring constantly.
• If serving immediately, let cool 10 minutes. This will allow for the eggnog syrup to thicken slightly. Syrup will remain fluid and pourable.