Overnight Eggnog French Toast
This overnight eggnog french toast is super simple to assemble and is perfect to pop into your oven on Christmas morning for a delicious breakfast!
Servings: 8 servings
Ingredients
- 1 loaf day old sliced challah or brioche bread
- 8 large eggs
- 2 cups eggnog
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup bourbon (I use Breckenridge Distillery Spiced Bourbon)
- 1 tbsp vanilla extract
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- Maple syrup for serving (optional)
Instructions
- Generously butter a round dutch oven or casserole dish. Arrange bread slices in dish, slightly overlapping the slices.
- In a large bowl, whisk together the eggs, eggnog, heavy cream, sugars, bourbon, vanilla, nutmeg and cinnamon. Pour the liquid evenly over the bread. You may need to rotate some of the slices to make sure they are covered in the custard mixture.
- Cover and refrigerate overnight.
- Preheat oven to 350°F.
- Place dish in oven and bake, uncovered, for 50 - 60 minutes, or until the bread turns golden brown and puffy and the custard is set firm. In the last 10 minutes of baking, place a dome of aluminum foil over the top of the dish to protect it from burning.
- Remove from the oven and cool. Garnish with powdered sugar and maple syrup if desired.
Notes
- You may leave out the bourbon if you wish! Just add a 1/3 cup of milk or other liquid instead.