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Thursday, December 18, 2014

Overnight Eggnog French Toast

After the tree has been put up and decorated, the stockings are hanging in front of the fireplace, and all the Christmas shopping is finished, you can finally sit down, kick up your feet, grab a glass of wine, and relax.

Oh, but don’t get so comfy in that big chair just yet. Remember last week when I told you the Holidays are all about the food….{singing & dancing} ’bout the food….’bout the food.

Oh, sorry, I just love the verse of that song! And if ya don’t know what song I’m talking about…listen here (and it includes the lyrics so you can sing while making this in the kitchen and impress your kids or hubby!).

This Christmas holiday make it all about the food by starting your morning off with my Overnight Eggnog French Toast. A French toast casserole that’s easy and quick to make. And if it’s only the adults eating it, you can go ahead and add a little (or a lot) of bourbon to the sauce to make it taste more like the eggnog you know {smile}. You can also make a non-alcoholic version by leaving out the bourbon.

And the best apart about it is you make the night before so all you have to do Christmas morning is preheat the oven, toss it in, and bake it. After everyone is finished unwrapping all their presents, you can sit down and enjoy homemade French toast for breakfast with your loved ones.

A beautiful ending to all the chaos that just took place in the other room and a delicious way to begin your day.

Happy Holidays!

Overnight Eggnog French Toast

Serves 6


1 loaf Italian bread, cut into 1 inch thick slices (or bread of your choice)

8 eggs

1 cup Eggnog

2 cups of my Bourbon and Brown Sugar Sauce

Dash of ground cinnamon

Dash of ground nutmeg

Ingredients and directions for my Bourbon and Brown Sugar Sauce found here.


To prepare French toast

Preheat oven to 325F degrees.

Lightly grease a 9” x 13” baking dish. Set aside.

Pour half of Bourbon and Brown Sugar Sauce over the bottom of baking dish.

After you’ve cut bread into 1 inch slices, place them over the sauce in the baking dish, so it resembles the original loaf. If you have extra bread, just cut into smaller pieces (small, square chunks) and place between edges of dish and bread or on top of loaf.

Pour other half of Bourbon and Brown Sugar Sauce over the bread and in between slices.

In a large mixing bowl, whisk together eggs and eggnog. Slowly pour egg mixture over bread in baking dish. Separate the pieces slightly as you pour over the top, so the mixture can be soaked up by all of the bread.

*Be careful when pouring over the top of the bread, if you have low edges, egg mixture might run out of dish. Not that it happened to me or anything, I’m just sayin the mixture will follow the eggs.* If it does, hopefully you have it placed on a counter that you can just wipe it all into a bowl and pour again, carefully this time {chuckle}.

Sprinkle cinnamon and nutmeg over the top to your liking.

Cover dish with aluminum foil (because you’re going to be baking it covered) and place in refrigerator for overnight, or at least 8 hours.

In the morning, preheat oven to 325F degrees.

Remove dish from refrigerator and leaving foil on, place into oven for 40 minutes.

After 40 minutes, increase oven temperature to 375F degrees, remove foil from dish, and continue to cook for about 20-45 minutes, depending on your oven.

You want it to crisp some of the bread and cook all the eggs. Make sure you check the bottom and middle before serving to make sure all the eggs have been cooked. You don’t want the egg mixture runny. It should have a clear brown liquid on bottom from the Bourbon and Brown Sugar Sauce .

After removing dish from oven, let sit for 5 minutes.

Can be served with powdered sugar sprinkled over the top, warmed Eggnog poured over the top, maple syrup, butter, or fresh fruit.

Disclaimer ~ "All about the bass" song by Meghan Trainor, uploaded from YouTube. I have no rights to the song, music, lyrics, or video.

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