Eggetarian
Overnight Eggnog French Toast Recipe
"Delicious and so easy, it'll become a Christmas morning tradition! Needs no syrup. Whipped cream and sliced fruit like strawberries and bananas are great on top! Instead of eggnog, you can use whole milk and add a 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tablespoon of vanilla."
Prep Time | 10 minutes |
Cook Time | 40 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 1 cup brown sugar
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 1 loaf French bread cut into 1-inch slices
- 8 eggs
- 2 cups prepared eggnog
Ingredients
|
|
Instructions
- Lightly grease a 9x13-inch baking dish.
- Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.
- Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
- Preheat an oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
- Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F (190 degrees C), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.
Recipe Notes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.