Eggnog French Toast Bake Recipe
This quick and easy eggnog French toast can be made ahead and baked for breakfast or brunch! It's the perfect thing to do on vacation mornings !!
Ingredients
French toast with eggnog
- 6 eggs
- 1/4 cup pure maple syrup
- 1/4 teaspoon nutmeg
- 1/4 teaspoon of salt
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cloves
- 1 tablespoon of vanilla extract
- 1 loaf of day-old French bread cut into 1 ”cubes *
- 2 1/2 cups of eggnog (fat)
- 1 tablespoon of ground cinnamon
Pecan and brown sugar crumble filling
- 1 teaspoon of vanilla extract
- 1/2 cup butter, cubed (1 stick)
- 1/3 cup flour
- 1 cup packed light brown sugar
- 1/4 teaspoon ground nutmeg
- 2 tablespoons of pure maple syrup
- 1/4 teaspoon ground cloves
- 1 1/2 cup pecans, chopped
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS
First, lightly spray a 9x13-inch baking dish with non-stick cooking spray then add the French bread cubes.
Then, in a large bowl, whisk together all of the remaining eggnog French toast ingredients, then pour evenly over the French bread cubes. Cover the pot and refrigerate overnight.
Pecan and Brown Sugar Crumble ** Add pecans to medium bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to coat well. Put aside.
Add the butter, brown sugar, flour, cinnamon, nutmeg and cloves to the food processor and mix until it looks like large pebbles. *** Add the brown sugar mixture to the pecans and toss to combine evenly.
Sprinkle the brown pecan sugar crumble evenly over the bread and bake at 350 degrees F for 45 to 55 minutes, depending on how you like it. Serve with fresh berries and syrup if desired. Happy Cooking Time.
RECIPE NOTES
Total prep time does not include refrigerating French toast overnight.
* I cut my bread into 1 "cubes when I first buy it, then let the bread dry on my counter that day, then made my toast casserole in the evening next. If you don't have time for a day's bread, you can buy fresh bread, cut it into cubes, spread it out on a baking sheet, and bake at 350 degrees F for about 20 minutes .
** The pecan and brown sugar crumble can be made at the same time as the French toast and then refrigerated or prepared the morning of the casserole dish.
*** If you do not have a food processor, add the ingredients in a bowl and cut the butter into brown sugar with a cookie cutter, 2 forks, etc.
