Baked Eggnog French Toast

Doesn’t the song go some­thing like…It’s begin­ning to look a lot like Eggnog French Toast or something?

Ok, maybe not but I can­not think of a time grow­ing up when we didn’t have eggnog in the win­ter. It was part of win­ter & Christ­mas to cud­dle up with a big mug of eggnog and hear my Dad tell some of his sto­ries (my Dad is a story telling kinda guy). But I know many peo­ple though who aren’t keen on the tex­ture of eggnog, even if they like the taste and smells. So, that got me to think­ing since my own kids are those “peo­ple” who aren’t into the tex­ture of eggnog could I make some­thing with eggnog they could enjoy the way I enjoyed a big mug of eggnog with my Dad grow­ing up. Enter their favorite break­fast EVER!

Baked Eggnog French Toast

What you will need:
3 Cups of Eggnog
3 Eggs
1 Tea­spoon Cin­na­mon
1 Tea­spoon Nut­meg
1 Tea­spoon Vanilla
2 Tea­spoons of Sugar
Chal­lah Bread

Slice your bread. I like chal­lah, it is a hearty bread and holds up well. I cut it into thicker slices. How­ever, you could do a French or Ital­ian loaf or if you bake bread use that. If you are buy­ing pre-sliced bread, I rec­om­mend a Texas Toast, it is a thicker slice than the reg­u­lar sliced bread.

Add in all your ingre­di­ents into a bowl. You are going to whisk them all together.

It should look like this when are done whisk­ing. Don’t over whisk. It should only take a few min­utes to get every­thing to come together.

Take each piece and dip in it.

Then lay the pieces in a casse­role dish.

I had to use two dishes to fit it all in. I ALSO poured the rest of the bat­ter on top. Oh, it smells so good.

Cover and put in the fridge overnight if pos­si­ble. The fla­vors of every­thing really come together in that overnight soak. If you can’t do an overnight soak, then you could bake it the same day.

Next morning…use some tongs or a spat­ula to trans­fer the slices from the bak­ing dish.

Place the slices onto a bak­ing sheet.

You are going to bake the french toast for 15 min­utes on 400 degrees.

THEN You will flip them after 15 min­utes, this is because you want each side to that beau­ti­ful crisp and to make sure it does not stay under­cooked in the cen­ter. USE A SPATULA TO FLIP. It can stick a lit­tle to the bak­ing sheet & you can wig­gle that spat­ula under­neath with more ease to flip your slices. Then you will let them bake until both sides have a nice brown to them.

OK, now the moment every­one at my house was wait­ing for the food.

Oh and you’ve gotta have pow­dered sugar and fresh fruit with it, we had half the fam­ily go for straw­ber­ries and the other half for rasp­ber­ries. It does not taste overly sweet but has a rich­ness to it that calls to mind win­ter nights, long talks, boardgames, a roar­ing fire, and a cup of eggnog. Even if you never had any of those things before, I mean I have never had a fire­place. Seri­ously, peo­ple if you make this for your fam­ily they will love you. They may also lick their plates and promise to be really, really, really good so you make more for next weekend.

Tagged as: baked eggnog french toast, breakfast, cooking, food and drink, home & garden, homecooking, homemade, meatless, recipe, vegetarian