Simplify brunch this holiday season with this overnight eggnog French toast recipe made with eggnog, cinnamon and challah bread. This post has been sponsored by Egg Farmers of Canada and EggcentricTV, the free video recipe app that streams 24/7.
I can’t believe that the holiday season is here again! My weekends are pretty much booked through until the end of year, if you can believe it. Actually, you probably can because I bet your calendar looks the same.
Today, I’m sharing what I call my “holiday secret weapon”. It’s a recipe for an overnight eggnog French toast and it’s perfect for holiday entertaining if you find yourself hosting guests for breakfast or brunch.
I’ve shared the full video over on EggcentricTV (Apple store) (Google Play store)to give you an idea of just how simple this recipe is.
I promise, once you watch the video for free on EggcentricTV, you’ll understand why this is my holiday secret weapon.
This French toast comes together the same way as all baked French toast recipes do. You start by creating a simple custard made with eggs and milk–in this case, I use eggnog for a holiday twist and flavour.
When it comes to French toast, choosing the right bread is important! I recommend using challah bread, it’s an eggy bread that holds up well when soaking up the custard mixture overnight. It also adds a hint of richness (eggs, butter!) and sweetness to the French toast.
I like to serve mine with raspberries as I find their sweet and tart nature are the perfect compliment to the eggnog and cinnamon, plus they add a touch of holiday flair and colour.
Overnight Eggnog French Toast
- 6 eggs
- 2 cups eggnog
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 8 cups cubed Challah bread, about ¾ of a regular loaf
- In a large bowl, whisk eggs with eggnog, vanilla and cinnamon. Fold in cubed Challah bread.
- Pour mixture into an 8x8 ovenproof baking dish. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Preheat oven to 350F. Uncover French toast. Bake in the oven until custard has set and the tops of the bread has browned, about 45 minutes.
- Serve with maple syrup, icing sugar and raspberries.
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