Eggnog Overnight French Toast with Eggnog Sauce.
There always seems to be a big debate over eggnog.
People either love it or hate it.
I loved it as a kid, rich and creamy…mmm….
Now I find I don’t drink it as much as I LOVE it in baked items like,
My kids LOVE eggnog and said this was so great that they want to know if I can make it all the time for them.
The eggnog sauce, well that in itself will go with anything….a scone, cake, toast, ice cream, the possibilities are endless and right off the spoon well, that might be the best!
Cube up bread, I used 4 six inch rolls. About 12 cups.
Mix eggs, eggnog, milk, sugar, rum and vanilla extract and pour over cubed bread in a 9×13 pan. Turn bread over gently with a spatula in pan so it’s all coated.
Cover with foil and put in fridge overnight.
This is a GREAT breakfast for Christmas Morning. While everyone is opening their presents this can be baking in the oven. I also make a stuffed french toast recipe that I have been making for YEARS, if you are not the biggest eggnog fan maybe this Stuffed French Toast will be more to your liking.
Uncover the last 5 minutes to brown the edges a bit.
While that edges are browning, prepare the eggnog sauce. It’s so delicious, I’m not thinking all french toast needs a special sauce!
- 12 cups cubed bread (I used 4 six inch rolls)
- 6 eggs
- 1 cup eggnog (I used low fat)
- 1 cup whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1/2 teaspoon ground nutmeg
- Cut Bread into cubes, stale-ish bread works well.
- Prepare a 9x13 pan with baking spray.
- Place bread into pan.
- Mix eggs, eggnog, milk, sugar, vanilla and rum extract together and pour over bread.
- Gently turn bread over so it's all coated.
- Sprinkle with nutmeg.
- Cover with foil and place in refrigerator overnight (or 10-12 hours) so the bread has time to absorb the liquid.
- Bake at 350 degrees for 40-45 minutes or until the center is cooked throughly. You can uncover the pan the last 5 minutes to brown the edges lightly.
- 1 cup eggnog
- 1/2 cup milk
- 2 egg yolks
- 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- Whisk eggnog and milk and egg yolks together and cook over medium in saucepan, stirring constantly about 5 minutes or until thick. Remove from heat and stir in extracts and butter.
- Serve warm over Eggnog French Toast.
I sent my mom home one day with a piece of this and she called the next day and said, WHAT did you put in that? IT was SO delicious! Makes me so happy to see the person who I think cooks and bakes so wonderfully to enjoy what I make 🙂
I did a little happy dance! Getting moms approval is always the best.
Angie | Big Bear's Wife says
Just pinned for Christmas Morning. 🙂
[email protected] says
I can just image certain eyes twinkling with delight when I serve this on Christmas morning!
I’m with you- I like eggnog in baked treats but otherwise can’t really handle it on it’s own. This looks like the perfect thing. Thanks Diane!
Kate | Food Babbles says
I’ve never been a hue fan of drinking eggnog but I absolutely LOVE baking with it! This is a use I’d never thought of for eggnog. I’ll be making this for our family brunch Christmas morning. Yum!
Tina B says
I think the eggnog sauce is genius! I have a question about it though.
It says in the ingredients for the eggnog sauce that there is eggnog and egg yolks, but the directions to make it state eggnog and MILK.
I absolutely adore French Toast and this would make a spectacular Christmas morning breakfast for my family next week, but I want to get it right and not start out the day with frustration because I messed up the sauce. I would think that to thicken the eggnog further for making it into a sauce that the correct ingredient is egg yolks. I imagine I won’t be the only one to wonder, though. Thank you for posting this recipe, and for clarification.
I missed adding the proportion of milk. I added a half cup milk to the recipe and in the ingredients I missed when to add the yolks. Sorry about that. The sauce is pretty simple and really delicious, I hope you enjoy it.
Nutmeg Nanny says
Oh wow, this look incredible! I am so craving this right now 🙂 yum!
Tina B says
I made this for our Christmas morning breakfast this year. I used cinnamon burst bread, and oh my goodness was this delicious! I did not make the sauce, and it was still very good without it. If someone reading this comment is thinking about making this, it is well worth it. Thank you for sharing the recipe with the world, Diane! I came here from A Spicy Perspective’s sharing.