Baked Eggnog French Toast
If you love eggnog and French toast, make this Baked Eggnog French Toast for your Christmas morning breakfast!
Servings 8 servings
- 1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon sea salt
- 2 cups high-quality eggnog
- 6 large eggs, room temp.
- ½ cup pure maple syrup
- 2 tsps vanilla extract
SIMPLE CRANEBRRY TOPPING:
- 1 cup whole cranberries, fresh or frozen
- ¼ cup filtered water
- 3 Tbsps pure maple syrup
- Organic powdered sugar, sifted
- Whipped Cream
- Pure maple syrup
TO MAKE FRENCH TOAST:
Lightly grease a square baking dish (8 x 8″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
Next, add the chopped bread into the prepared baking dish and spread around evenly.
Pour the liquid mixture atop cubed bread, generously covering all pieces.
Bake the french toast for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).
TO MAKE THE SIMPLE CRANBERRY TOPPING:
In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop/burst, continue stirring until mixture begins to thicken a bit and cranberries are broken down. Remove from heat and let cool.
Remove from oven and let cool for 5 minutes or so before topping it with the powdered sugar, cranberry topping, and whipped cream, if desired. To serve, cut into desired sized squares pieces. Drizzle with maple syrup!
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
- MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.