By Leslie Blythe American, Bread, Breakfast / Brunch, Eggs Baking
December 16, 2014
This make-ahead Overnight Eggnog Baked French Toast is an effortless breakfast for a house full of people any morning.
1Beat together eggs, eggnog, rum, sugar, nutmeg, cinnamon, salt and vanilla.
2Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices.
3Cover and refrigerate overnight (If you wish you can freeze the dish and put in the fridge to defrost the evening before you wish to serve it).
4Bake in a 450° F on bottom rack for 20-25 minutes.
5Place on rack to cool slightly and dust with powdered sugar.
6Serve with maple syrup.
7 large eggs
2 cups eggnog
1½ ounces rum (optional)
⅓ cup sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1½ teaspoons vanilla
1 French bread, cut into 1 inch slices
December 26, 2017
Eggnog works so well with french toast. Too bad you can’t buy it year round!!!
Loved this recipe! My younger teen son helped me prepare it on Christmas Eve and all the guys in the house loved it at Christmas brunch. There were no leftovers to save! YUM.
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