Make Ahead Baked Eggnog French Toast
For a delicious Christmas morning breakfast recipe that can be made ahead of time, Try this Make Ahead Baked Eggnog French Toast. It's is the perfect way to start your day, and get everyone in the holiday spirit at the same time. Made with Italian-style loaf bread, this recipe produces a thicker and spongier French toast that you may be used to. This bread is perfect for soaking up all that great eggnog flavor (which really only comes from the simple addition of nutmeg and vanilla). If you'd like to substitue real eggnog for the half and half, you'll achieve a slightly more festive flavor. No matter how you bake it, this is a great breakfast recipe to wake up to on Christmas morning or any time during the holidays.
- To make ahead, after turning the bread in the custard, cover with plastic wrap and refrigerate up to 24 hours. Proceed as recipe directs.
Try making your own eggnog at home with our Homemade Holiday Eggnog Recipe.
Cooking Time25 min
- 2 tablespoons butter, melted
- 1 loaf Italian style bread
- 5 eggs
- 1 1/2 cup half-and-half
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
Brush two 9 x 13-inch casserole dishes with the melted butter.
Cut bread into thick slices – depending on the width of the loaf you use, you will be able to fit 12 to 16 into the prepared bake dishes in one layer.
In a large bowl, whisk eggs, half-and-half, sugar and spices until very well mixed. Pour over the bread in the bake dishes and allow to stand at least 30 minutes, turning bread once so that both sides absorb the custard.
Preheat oven to 500 degrees F. Bake French toast for 10 minutes, then turn slices with a spatula and bake another 10 – 15 minutes until both sides are a golden brown. Serve warm, dusted with powdered sugar and drizzled with maple syrup.
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