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Overnight Eggnog French Toast
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Overnight Eggnog French Toast

An easy and delicious recipe for Overnight Eggnog French Toast!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8 servings
Course: Breakfast
Cuisine: French

Ingredients

For the overnight eggnog french toast:
  • 1 cup eggnog
  • 1/2 cup heavy cream
  • 8 egg large
  • 2 tablespoons vanilla extract
  • 2 tablespoons bourbon optional
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons granulated sugar
  • 1 French bread loaf, cut into 8 slices
  • 6 tablespoons butter unsalted
  • 1 cup light brown sugar packed
  • 1/2 cup pure maple syrup
For the sugared cranberries (optional):
  • 1 cup granulated sugar divided
  • 1 cup cranberries fresh or frozen, if 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

Instructions

For the overnight eggnog french toast:
    Cup of Yum
  1. 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...
  1. 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):
  1. 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.
  2. 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):
  1. In a medium-sized bowl combine the maple syrup, butter, bourbon, and vanilla. Drizzle over french toast right before serving.