Holiday Recipe Countdown: Eggnog Baked French Toast {Perfect for Christmas morning}

10:53 AM

Hopefully, at least a few of you have been enjoying these posts. Up today, Eggnog Baked French Toast, a knockoff from the Pioneer Women's original Cinnamon Baked French Toast. What I love most about this recipe is that almost all of it can be done the night before, in fact, it's better that way. Come Christmas morning, your guests and family will think you've been up preparing for hours when really all you had to do was dump on the topping, and pop this dish in the oven. Wa-la, tasty french toast! 

Eggnog Baked French Toast: Serves 16 small servings


1 loaf French Bread or a combination of breads if you have leftovers
6 large eggs
2 1/2 cups eggnog
3/4 cups granulated sugar
2 tablespoons vanilla extract
1/2 teaspoon ground nutmeg
Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces
Maple syrup-for serving
Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
 In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
 In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
Come Christmas morning, or when you are ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
Serve warm with maple syrup.
A merry Christmas morning to you!
Come back tomorrow for Easy Decadent Truffles!

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