Eggnog French Toast Bake
Oh hi! How’s your black friday going? I’m cozied up at home enjoying lots of snuggles from my little ones… and totally avoiding the craziness that is today! Instead we’re digging into leftovers of this dreamy french toast bake for breakfast. It’s kind of auhmazing! Did I mention it’s a cinch to make?! Yesss ????
Today’s recipe is one that we’ll make time & time again. It’s a holiday classic. You can whip it up the night before and then toss it in the oven while the rest of the festivities are happening. Pretty awesome, right?! It also just happens to be dairy-free thanks to Silk’s Nog Original. It’s creamy, perfectly spiced and works great in this eggnog french toast bake.
You can use any kind of bread you want for the base. I prefer using a loaf of french bread or brioche. It’s nice and dense and can soak up all of that nog goodness. Cube the loaf into 2″ chunks and stick them into a lined or greased 9×13 baking dish. In a medium size mixing bowl, whisk together the nog, brown sugar, eggs, vanilla, rum extract (optional but delicious), cinnamon, nutmeg and salt. Pour the mixture over the cubed bread. Cover with with foil and place in the refrigerator to chill for at least 4 hours or overnight. <- definitely overnight if you making this for a holiday, trust me, you’ll thank me later.
Before turning on the oven, whip up the crunchy topping. In small mixing bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and nuts. Pour the melted coconut oil (to keep it dairy-free) or butter and mix until small clumps form. Sprinkle over the top of the french toast bake.
Place in the oven and turn oven on to 350 degrees. This is necessary if you’re using a glass dish so that it doesn’t shatter going into a hot oven! It’s happened to me before- learn from my mistake people. If you’re using a metal pan you can place it directly into the hot oven, no worries. Bake for 45 minutes to 1 hour, or until cooked throughout. Place a piece of foil over the top (you can reuse the one from before) at the 30 minute mark to prevent over-browning. Remove from the oven and let cool for 10 minutes, then dust with powdered sugar, slice and serve with lots of syrup! Mmmm…
If you’re looking to make breakfast extra special for the holidays, then you’ve gotta make this eggnog french toast bake. It’s easy to make, can feed a crowd and will leave smiles on everyone’s faces ????
P.S. don’t forget to visit www.silk.com/holidays for recipes, a free digital holiday recipe book, a coupon, and more!
- 1 loaf of french bread or brioche, cut into 2" cubes
- 3 c. Silk Soy Nog (or eggnog)
- 6 tbsp. brown sugar
- 6 eggs
- 1 tbsp. vanilla extract
- ½ tsp. rum extract (optional)
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- For the topping:
- ¼ c. all-purpose flour
- ¼ c. brown sugar
- ¼ tsp. ground cinnamon
- pinch nutmeg
- ½ c. chopped walnuts or pecans (optional)
- ¼ c. melted coconut oil or earth balance (or butter)
- powdered sugar for dusting
- Line or spray a 9x13-inch baking dish. Place the cubed bread inside, set aside.
- In a medium size mixing bowl, whisk together the nog, brown sugar, eggs, vanilla, rum extract, cinnamon, nutmeg and salt. Pour the mixture over the cubed bread. Cover with with foil and place in the refrigerator to chill for at least 4 hours or overnight.
- Before turning on the oven, in a small mixing bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and nuts. Pour the melted oil or butter and mix until small clumps form. Sprinkle over the top of the french toast bake.
- Place in the oven and turn oven on to 350 degrees. This is necessary if you're using a glass dish so that it doesn't shatter going into a hot oven. If you're using a metal pan, place it directly into the hot oven. Bake for 45 minutes to 1 hour, or until cooked throughout. Place a piece of foil over the top (you can reuse the one from before) at the 30 minute mark to prevent over-browning. Remove from the oven and let cool for 10 minutes before serving. Dust with powdered sugar if desired.
-Gluten-free bread & flour can be used in this recipe.
-Fresh cranberries would make a great addition to this bake.
Recipe source: Life Made Simple
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.
yummy!
This looks so so good! I love eggnog and french toast bakes are my favorite for weekend breakfasts.
Thanks Alicia, they’re so easy to make! I can’t wait to experiment with other kinds!
Made this for Xmas breakfast. Just pulled it out of the oven after 90 minutes. It is still mushy, like bread pudding. I even left out 2/3 cup of the eggnog/egg mixture because I realized there was way too much liquid. I also turned the oven up to 375 hoping to dry it out. It did not work. This recipe is not correct at all. I used regular egg nog and a 12oz loaf of French bread. Did you really make this recipe as it was written or is there an error?
I used a big loaf of french bread from the bakery. I will go back and note cups of cubed bread! Sorry for the confusion!
Bakery bread is always best. That’s what used for this recipe. Had no problems with ingredients. Perfect dessert dish.
I making this to nite for my Bunco ladies as a dessert. Just adding a big dollop of vanilla ice cream. It turned out great.
Made this for my ladies bunco group tonite. A big success. It’s a keeper.
Hoping to make this for a ladies brunch. Wondering how to add cranberries, maybe sprinkle on top prior to baking?
That would be good & should work that way! Hope it’s a hit!