Eggnog French Toast
User Reviews
5
Eggnog French Toast
Description
Eggnog French Toast features thick-cut French bread soaked in a custard made from eggnog, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt. After refrigerating overnight to fully absorb the custard, it is baked until golden and set. The custard imparts warm spice flavors and creaminess from the eggnog. This slow soak creates a tender, richly flavored breakfast or brunch dish with a slight crust on top. It is served topped with a gingerbread syrup, which combines water, brown sugar, cookie butter, corn syrup, and warm spices gently heated to meld the flavors.
The baking process transforms the soaked bread into a custardy texture with golden crust edges, making it sturdy yet soft inside. The gingerbread syrup enhances the warmth and sweetness, while optional whipped topping adds creaminess and lightness. This dish is well-suited for holiday mornings or special occasions when a make-ahead method is convenient.
To prepare, the bread is cut into thick slices and arranged in a pan, covered with the eggnog mixture, and refrigerated for at least 3 hours or overnight. Baking at 350°F for 45 minutes ensures an even cook and a nicely browned surface. The syrup is made by combining and boiling its ingredients before serving warm over the French toast. This recipe requires planning ahead but offers a richly spiced, creamy alternative to classic French toast styles.
Ingredients
Eggnog French Toast:
- 1 loaf French bread
- 2 ½ cups eggnog Meadow Gold brand
- 6 egg
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
Gingerbread Syrup:
- 2 cups water
- 1 cup brown sugar
- 1/2 cup cookie butter (or Biscoff Spread)
- 1/2 cup corn syrup
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Other:
- whipped topping optional
Instructions
Eggnog French Toast:
- Cut bread into thick slices (about 3 inches wide) and arrange in a lightly sprayed 9x13-inch pan.
- In a large bowl beat together Meadow Gold eggnog, eggs, sugar, spices, and vanilla.
- Pour mixture over bread slices, I like to turn them a few times to ensure good coating. Optional: Sprinkle the tops with a little cinnamon and sugar. Cover and refrigerate overnight (or for at least 3 hours).
- In the morning bake for 45 minutes at 350 or until golden brown. Serve with gingerbread syrup and whipped topping (optional).
- Combine all the ingredients for the syrup in a small saucepan over medium-high heat. Bring to a low boil, then remove from heat. Serve over French toast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 96g | 32% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 113mg | 38% |
| Sodium | 326mg | 14% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
