2 cups Lamers Dairy Dairyland’s Best Heavy Whipping Cream
8 oz cream cheese, room temperature
1 cup plus 1/2 cup shredded Swiss cheese
2 cooked chicken breasts, shredded (about 3 cups)
5 thin slices cooked ham, cut into ribbons (about 1 cup)
1/4 cup Panko breadcrumbs
salt and freshly ground pepper
Directions:
Preheat oven to 350 degrees. Grease a 9×13 ovenproof dish.
Cook pasta to al dente and drain.
Cook onion and garlic until translucent. Do not color.
In a large saucepan, heat Lamers Dairy Dairyland’s Best Heavy Whipping Cream and cream cheese until smooth. Stir in 1 cup shredded cheese, cooked onion and garlic. Season with salt and pepper.
In a large bowl, combine the chicken, ham and pasta. Add the sauce and toss to coat.
Transfer to the baking dish. Sprinkle with remaining 1/2 cup shredded cheese and Panko breadcrumbs. Bake for 20 minutes.
Butter or spray a 9×13 baking dish. Put bread cubes in the dish.
In a large bowl, whisk together eggs, Lamers Dairy Dairyland’s Best Eggnog, nutmeg, sugar and vanilla. Pour over bread cubes.
Cover the dish with plastic wrap and press down gently to make sure bread absorbs liquid. Refrigerate overnight.
To make the topping, mix flour, brown sugar, cinnamon and salt. Work in butter and then mix in chopped pecans. Cover and refrigerate topping mixture overnight.
To bake, heat oven to 350-degrees. Sprinkle topping over the French toast. Bake covered with foil for 20 minutes. Remove foil and bake for another 20-30 minutes or until a knife comes out clean.
