Overnight Eggnog French Toast
Overnight Eggnog French Toast with challah, warm spices, and easy overnight prep for a simple holiday breakfast.
Servings 8 Servings
Equipment
Ingredients
- 1 tbsp butter softened
- 1 loaf challah bread sliced
- 2 cups eggnog
- 6 large eggs
- ⅓ cup brown sugar packed
- 2 tsp vanilla extract
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp kosher salt
Topping Suggestions:
- confectioners sugar
- maple syrup
- fresh berries
Instructions
- Slice the challah into thick pieces.
- Grease a 9-by-13-inch casserole dish with butter or cooking spray and place bread slices in a single layer.
- Whisk eggnog, eggs, brown sugar, vanilla, cinnamon, and nutmeg in a large bowl until smooth.
- Pour the custard mixture over the bread, making sure each slice gets coated.
- Cover the dish with plastic wrap and refrigerate overnight, or up to 12 hours.
- Preheat oven to 400ºF.
- Bake uncovered until the custard is set and the top is golden brown, 30-35 minutes. Let it rest a few minutes before serving.
- Dust casserole with confectioners sugar or add maple syrup or fruit.
Notes
Tips for Storing
- Refrigerate leftovers in an airtight container.
- Reheat in a 350 degree oven to revive texture.
- Freeze slices wrapped tightly for up to one month.
- Thaw overnight in the fridge before reheating.
Nutrition
Calories: 324kcal | Carbohydrates: 42g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 607mg | Potassium: 238mg | Fiber: 1g | Sugar: 15g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 3mg
