Overnight Eggnog French Toast
In case you missed our National Eggnog day recipe, we have another eggnog recipe for you to indulge in this week! This spin off of french toast is sure to impress even the pickiest of guests.
From the kitchen of: C.W. Worth House Bed and Breakfast
1 cup brown sugar
½ cup butter
2 Tb. light corn syrup
6-8 (1 inch thick) slices French bread, it depends on your size loaf or French bread.
1 cup eggnog
1 cup half and half
½ tsp. cinnamon
1 Tb. powdered sugar
How to Prepare:
- Lightly grease a 9×13 inch baking dish.
- Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove from heat , and pour into prepared baking dish. Toasted pecan halves are optional!
- Place slices of French bread on top of the sugar mixture.
- Combine eggnog, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
- Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
- Once it has refrigerated for the designated time, preheat oven to 325 degrees F.
- Bake at 325 degrees F for 35 minutes. Then, remove foil and raise oven’s temperature to 375 and bake for another 5-7 minutes or until French toast has started to brown on top.
- Top with sifted powdered sugar.
- Serve with whipped cream or your choice of fresh berries and enjoy!!