Author: Lia Soneson
Serving Size: 6
Hosting family over the holidays? We have a breakfast solution for you! This Eggnog
French Toast Bake serves a hungry crowd, and may be assembled a day in advance –
which somehow makes it even more enjoyable when early mornings arrive.
1 loaf day-old challah bread (or brioche)
1/2 stick (1/4 cup) of butter, melted
3 large eggs
2 cups eggnog
1 cup whole milk
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1. Cut the bread into 1" cubes.
2. Melt the butter.
3. In a large bowl, whisk together the eggs, eggnog, milk, cinnamon, vanilla,
salt, and melted butter.
4. Add the cubed bread to the wet ingredients. Lightly press down on the bread cubes to
encourage a good soaking.
5. Prepare a springform pan by spraying with nonstick baking spray with flour. Cover the
bottom of the pan with a piece of parchment paper. Fill the pan with the bread mixture,
cover, and refrigerate overnight. If preparing on the same day as baking, cover and
refrigerate for at least one hour to allow the moisture to distribute.
6. When ready to bake, preheat the oven to 350°F.
7. Bake the dish uncovered for 35-40 minutes until golden and cooked through.
8. Remove from the pan and place on a serving platter.
9. Sprinkle the eggnog bake with powdered sugar and serve immediately with warm
maple syrup and fresh raspberries.