This eggnog french toast bake was developed for a partnership a few years ago and I never got around to posting it on the blog! I’ve also been calling it eggnog bread pudding interchangeably because it veers awfully close to dessert. Still, I think this is an amazing option for a make-ahead breakfast for holiday company.
Eggnog is perfect addition to french toast or bread pudding since its ingredients are basically custard anyway: eggs, cream, milk, sugar. It makes an appearance two ways in this recipe. Once in the custard that the brioche bread gets soaked in, and once in the dreamy creme anglaise that you can make for the topping. Nothing, however, would be wrong with dusting the whole thing in powdered sugar and drowning each slice in maple syrup.
A sprinkle of cinnamon sugar over the whole thing pre-bake gives the french toast an exterior crunch that gives way to a creamy, custard-y inside. And here’s one tip for the road: uncovering the sliced bread and allowing it to get stale for a few hours can help it suck up even more of the custard-y goodness.
Want more recipes like this eggnog french toast bake? Try these…
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Eggnog French Toast Bake
Ingredients
Ingredients
French Toast Bake
- 1- lb. loaf challah or brioche bread
- 1 cup whole milk
- 1 cup eggnog
- 3 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Cinnamon sugar optional
Crème Anglaise (optional)
- 3/4 cup eggnog
- 1/4 cup whole milk
- Seeds from half a vanilla bean or 1 teaspoon vanilla extract
- 3 large egg yolks
- 2 tablespoons granulated sugar
- Pinch salt
Instructions
Directions
- Butter a 2.5-quart baking dish.
- Cut the bread into slices about 1/2-1 inch thick and arrange in the dish so they overlap.
- In a large mixing bowl, whisk together the eggs, cinnamon and nutmeg. Then mix in the milk, eggnog, sugar, and salt.
- Allow the bread to soak up the mixture for 15-30 minutes or allow it to sit overnight (this is best when done with stale or day-old bread). Preheat oven to 325°F.
- When ready to bake, sprinkle cinnamon sugar over the top just enough to cover the ridges of the bread. Bake for 35-40 minutes or until the tops of the bread are crisp, and you can see no liquid in the bottom of the dish.
- Allow to cool slightly before cutting and serving.
- While the french toast bake cools, make the crème anglaise. In a medium saucepan, heat the eggnog and milk over low heat on the stove.
- Meanwhile, vigorously whisk the egg yolks, sugar and vanilla until totally combined.
- Once the milk and eggnog come to a very gentle simmer, remove from the heat. Slowly pour in a few tablespoons of the hot milk into the egg mixture, stirring the egg mixture constantly. Then, continuing to stir, gradually stream in more hot milk, a little at a time, until it’s gone. Return the sauce to the pan and cook over low heat, whisking constantly, until it thickens slightly. Immediately remove from the heat and transfer to a bowl or pouring vessel.
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