Christmas Eggnog French Toast
By
Megan Todd
@Megan213
9
When I became a mommy, it was important to me to carry on my family traditions for my children. Eggnog was always a favorite holiday beverage of mine. My papa always made it fresh. Rarely did we have store-bought. As my kids got older, they too enjoyed this tasty treat that great-papa would make them when we visited for the holidays. Christmas morning breakfast always consisted of "French toast bake." A dish you prepare the night before, then bake in the oven in the morning while the kids opened their presents. Since eggnog was a favorite, I adapted for our new tradition. Hope you enjoy!
Blue Ribbon Recipe
We love traditions, especially if this french toast recipe is part of it. This is divine! The brown sugar mixture on the bottom gives the bread a buttery, caramel flavor. Mixed with the eggnog soaked into bread makes for a special treat. It's a super easy breakfast for Christmas morning since the work is done the day before. This is so good, it may become a Christmas tradition for your family too.
Ingredients
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1 cbrown sugar, firmly packed
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1/2 cbutter
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2 ceggnog
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8 largeeggs
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1/2 call-purpose flour
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1/4 tspnutmeg
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1/4 tspcinnamon
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1 1/2 tspvanilla extract
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·pinch salt
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1shot rum (alcohol cooks out)
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1loaf French or Italian bread, cut in 1 inch slices
How to Make Christmas Eggnog French Toast
- *** If using glass, use a tempered glass 9X13 pan, spray with non-stick cooking spray.
- In a small saucepan, add brown sugar and butter. Cook over medium heat and bring to a boil. Remove from heat and pour into baking dish.
- In a separate bowl, add eggs, vanilla, milk, and optional rum. Whisk together.
- In a small bowl mix together flour, cinnamon, nutmeg, and salt. Whisk into whisked egg mixture.
- Dip bread into eggnog mix and place over brown sugar/ butter mixture. Pour any remaining eggnog mix overtop bread.
- Cover with foil, and refrigerate overnight. In the morning, remove from refrigerator. Bring to room temperature while preheating oven to 350 degrees F.
- Bake at 350 degrees covered 25-30 minutes. Then remove foil and bake uncovered 5-10 minutes. Serve with warm maple syrup.
