Overnight Eggnog French Toast

Overnight Eggnog French Toast

33 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Tillie'sHeadCook
Recipe by  Tillie'sHeadCook

“Delicious and so easy, it'll become a Christmas morning tradition! Needs no syrup. Whipped cream and sliced fruit like strawberries and bananas are great on top! Instead of eggnog, you can use whole milk and add a 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tablespoon of vanilla.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Lightly grease a 9x13-inch baking dish.
  2. 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 the bread slices atop the brown sugar mixture.
  3. Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
  4. Preheat an oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
  5. Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F (190 degrees C), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.

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Reviews (33)

Rate This Recipe
Jessi
30

Jessi

This was an easy recipe to prepare. I used Texas Toast bread slices. I used 10 slices this time but will probably reduce to 8 slices next time. I cut the bread into large cubes. I did also add extra cinnamon (1/4 tsp) and nutmeg (1/8 tsp) as I usually add more to the eggnog I buy at the store. I liked being able to prep the night before and bake in the morning. I was worried about the cooking time and did leave it in about 15 minutes longer. Next time I will take it out closer to the recommended time though as it does continue to cook after removing from oven.

saraB
23

saraB

This is the best french toast recipe! I served it t a family brunch and people could not get enough! May try using egg whites next time to lower the cholesterol but certainly delicious

Steve A
21

Steve A

I made this according to instructions, took it out of the oven after 35 mins and it wasn't even close to being done. I set the oven to 350° and put it in for another 35 mins. I put it back in to brown @375° and after 7 mins it still wasn't browned. It was still a loose when we decided to eat it. Tasted okay but the crust on the bread was really tough. If I ever make this again I'll use Texas toast but I doubt I'll ever make it again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 723 cal
  • 36%
  • Fat
  • 29.7 g
  • 46%
  • Carbs
  • 95.9 g
  • 31%
  • Protein
  • 20.7 g
  • 41%
  • Cholesterol
  • 373 mg
  • 124%
  • Sodium
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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