This Eggnog French Toast is bread soaked in an eggnog mixture and then baked in the morning. Festive and perfect for busy mornings like Christmas. We currently have 3 containers of eggnog in our fridge. For those of you are calorie conscious that roughly 8,000 calories of the thick stuff just waiting to be part of my inevitable holiday pounds. I bought some because we were almost out and I know my husband loves it, and he bought some because…he loves it. I know that eggnog is one of those polarizing foods but I can’t help but try to ease it into every treat I make. Remember these Eggnog Cookies and this Eggnog Gingerbread Trifle? See, now you have three recipes you can make with eggnog.
My issue with baked French toast is that usually it’s a little too wet for my liking. I love my Overnight French Toast because it’s the perfect amount of moisture without being too dry. I reduced the eggs because I added more liquid in form of eggnog and increased the spices. Make sure you layer the bread in one single layer so you still get the crisp edges of your traditional French toast. It was perfect. And even for someone who doesn’t like eggnog the taste isn’t overpowering. Imagine waking up Christmas morning, popping this in the oven and then opening presents to the aroma of this! Serve with melted butter and maple syrup with a dusting of powdered sugar.
- ¼ cup (4 Tablespoons) butter, melted
- ⅓ cup packed light brown sugar
- 1 loaf brioche, challah, or French bread loaf sliced into 1 inch slices (about 12 ounce loaf)
- 1½ cups eggnog
- 1½ teaspoons rum extract
- 2 teaspoons vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon ground cinnamon
- pinch of salt
- 6 eggs, slightly beaten
- powdered sugar and maple syrup for topping.
- In a small bowl combine brown sugar and melted butter and pour in a very thin layer on the bottom of a greased jelly roll pan (or use 2 pans - a 9x13 and a smaller dish if you don't have a jelly roll). Make sure you grease it or it will stick!
- Arrange slices of bread in the baking dish in a single layer.
- In a large bowl, pour the eggnog, rum extract, vanilla, nutmeg, cinnamon, and salt. Whisk together. This helps distribute the spices evenly before adding the eggs. Add the beaten eggs and whisk until combined. Pour the mixture over the bread slices.
- Wrap tightly with plastic wrap and place in the refrigerator overnight.
- In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
- Bake for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
- Remove from oven and let it cool slightly before serving. Serve with melted butter, a dusting of powdered sugar and a drizzle of maple syrup.