Overnight Eggnog French Toast
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Overnight Eggnog French Toast
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An easy and delicious recipe for Overnight Eggnog French Toast!
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Ingredients
For the overnight eggnog french toast:
- 1 cup eggnog
- 1/2 cup heavy cream
- 8 large eggs
- 2 tablespoons vanilla extract
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 1 loaf French bread, cut into 8 slices
- 6 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup pure maple syrup
For the sugared cranberries (optional):
- 1 cup granulated sugar, divided
- 1 cup fresh or frozen cranberries, if using frozen do not thaw
For the buttery bourbon maple syrup (optional):
- 1 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 3 teaspoons bourbon (more or less to taste)
- 1 teaspoon vanilla extract
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Instructions
For the overnight eggnog french toast:
- In a large bowl combine the eggnog, heavy cream, eggs, vanilla, bourbon (if using), nutmeg, and sugar; beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread, being sure every piece is soaked in the liquid. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
When ready to bake...
- Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar and maple syrup. Spread this mixture evenly across the bottom of a 9x13 baking pan. Carefully arrange the soaked bread on top. Bake for 35 to 40 minutes, or until the bread is firm and lightly golden brown. Cool for 5 minutes, then serve warm!
For the sugared cranberries (optional):
- Combine 1/4 cup granulated sugar with 1/4 cup of water in a medium saucepan. Place the pan over medium heat and bring to a light simmer, stirring frequently, until sugar is completely dissolved, about 2 to 3 minutes. Add in the cranberries and stir to coat. Using a slotted spoon, transfer the cranberries to a wire rack and let dry for at least 30 minutes.
- When the 30 minutes are up, roll the cranberries in remaining sugar, working in small batches and tossing until well coated. Set aside to dry for at least 1 hour.
For the buttery bourbon maple syrup (optional):
- In a medium-sized bowl combine the maple syrup, butter, bourbon, and vanilla. Drizzle over french toast right before serving.
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