Eggnog Creme Brûlée French Toast
User Reviews
5
Eggnog Creme Brûlée French Toast
Description
The Eggnog Creme Brûlée French Toast recipe uses thick slices of brioche or challah bread arranged in a butter and brown sugar mixture, then soaked in a seasoned custard made with eggs, eggnog, vanilla extract, orange liqueur, cinnamon, and salt. The soaked bread is refrigerated to develop flavor and then baked uncovered until puffed and lightly browned, creating a custardy interior with a delightfully caramelized crust from the brown sugar glaze. The addition of pomegranate seeds adds freshness and color at serving.
The flavors include the richness from eggnog and butter, subtle citrus notes from the orange liqueur, and warm spices, delivering a creamy yet textured French toast casserole. Powdered sugar dusting and bourbon whipped cream topping enhance its dessert-like quality without overwhelming the custard base.
This French toast bake works well served warm for a brunch centerpiece or a decadent breakfast treat, accompanied by maple syrup and the optional bourbon whipped cream for added richness. The preparation involves an overnight soak which ensures the bread absorbs the custard thoroughly, allowing for even cooking and deep flavors.
Ingredients
- 1/2 cup butter unsalted
- 1 cup brown sugar packed
- 2 tablespoons light corn syrup
- 1 brioche bread sliced into 1-inch thick pieces, or challah bread, loaf
- 5 egg large
- 1 1/2 cups eggnog
- 1 tablespoon vanilla extract
- 1 tablespoon orange liqueur such as Grand Marnier®
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup pomegranate arils for garnish
- powdered sugar for sprinkling
- maple syrup for serving
bourbon whipped cream
- 2 cups heavy cream cold
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
Instructions
- Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and corn syrup, stirring until sugar is dissolved. Pour the mixture into a 9x13 inch baking dish.
- Arrange the bread in the baking dish in a single layer - it’s okay if it slightly overlaps each other. In a bowl, whisk together the eggs, eggnog, vanilla extract, orange liqueur, cinnamon and salt. Pour the mixture over the bread, making sure it’s all covered. Use a spoon if needed to drizzle the mixture on the bread. Cover the dish and refrigerate at least 6 hours or overnight.
- Remove the dish from the fridge about 30 minutes before you’d like to bake it. Preheat the oven to 350 degrees F.
- Bake the french toast uncovered for 35 to 40 minutes, until puffed and lightly browned on top. Sprinkle with powdered sugar. Serve with the bourbon whipped cream, pomegranate arils and syrup for topping.
- Note: I have made this without refrigerating it in moments of brunch desperate. It still works and tastes great. Not quite as wonderful as when you let it soak overnight, but still very good!
bourbon whipped cream
- Beat the cold heavy cream in the bowl of an electric mixer until it begins to thicken. Add in the bourbon and sugar and beat until soft peaks form. If you want to make this the night before, beat until stiff peaks form and then store it in the fridge, covered in a bowl.
User Reviews
Overall Rating
5
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