Do you love Egg Nog? If you do, you’ll love this Holiday Recipe! Created by Fell Stone Manor’s Executive Chef, Becky Geisel, Becky has created a holiday twist on the first meal of the day. This tasty Christmas breakfast featuring everyone’s favorite Holiday drink is the perfect meal after a fun morning of opening gifts. Simple ingredients found in almost everyone’s kitchen and extremely easy to make, you might just whip it up after the Holiday too! I know I will, Shhh…
Overnight Baked Eggnog French Toast
1-2 loaves of Challah Bread or Brioche (sliced into 1-1 1⁄2 “ thick slices)
2 1⁄2 cups of Eggnog
2 T sugar
2 T cognac or rum
1⁄2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1 tsp vanilla extract
1⁄4 tsp salt
1 c brown sugar
1⁄2 c butter
2 T light corn syrup
1c of mixed fresh berries for garnish
- Lightly butter or 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 the mixture from heat, and pour into the prepared baking dish.
- Place slices of Challah bread, layered, on top of the sugar mixture.
- Combine egg nog, eggs, sugar, cinnamon, nutmeg, salt, rum (or cognac) and vanilla in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
- Cover the baking dish with parchment and foil, and refrigerate for 8 hours to overnight.
- Once it has refrigerated for designated time. Preheat oven to 350 degrees F.
- Bake covered at 350 degrees F for40-45minutes. Then, remove foil and parchment and raise oven’s temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.
- Remove from oven and allow to cool slightly. Cut into desired size and place on plate.
You may garnish with some fresh berries on the plate or opt to leave them off. Enjoy!
***Meet the Chef***
To meet the Chef and learn more about her passion for cooking, please visit: https://www.beckygeisel.com/