Eggnog French Toast Bake Recipe
This quick & easy eggnog french toast bake can be made ahead of time and baked for breakfast or brunch! It's the perfect thing to make for holiday mornings!!
Servings: 10 servings
Calories: 370kcal
Ingredients
- 1 loaf french bread OR brioche, cut into 2'' cubes
- 3 cup Silk soy nog OR eggnog
- 6 tbsp brown sugar
- 6 eggs
- 1 tbsp vanilla extract
- 1/2 tsp rum extract optional
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Topping
- 1/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- pinch nutmeg
- 1/2 cup walnuts OR pecans, chopped
- 1/4 cup coconut oil melted
- powdered sugar for dusting
Instructions
- 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.
Notes
-I made a smaller version of this recipe since we have such a small little family, you can halve everything without any funky conversions. Bake for the same amount of time in an 8x8 dish.
-Gluten-free bread & flour can be used in this recipe.
-Fresh cranberries would make a great addition to this bake.
-Gluten-free bread & flour can be used in this recipe.
-Fresh cranberries would make a great addition to this bake.
Nutrition
Serving: 10serving | Calories: 370kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 346mg | Potassium: 256mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg