If you are anything like me right about now you have “bits of this” and ” a little bit of that” left over from Holiday cooking and baking, and you’re wondering how to use it all up. If it’s eggnog you want to use up, wonder no longer. I have just the recipe for you. You’re gonna love it, and so will any children you may be feeding. This might even turn into a post Holiday tradition, or a special breakfast for New Year’s morning.
Besides including eggnog, this French toast will also accommodate any other additions such as fresh or dried cranberries, or raisins that you might want to add. In my version, pictured here, I used fresh cranberries, and we particularly liked the occasional tartness in amongst the sweetness of the toast. Since this is prepared the night before and baked in the morning it is an ideal menu item for either breakfast or brunch.
EGGNOG BAKED FRENCH TOAST
YIELD: 4 servings
- 4 large eggs
- 1 cup low-fat eggnog
- 1/4 cup maple syrup
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 small French baguette, (or half a large one) cut into 1-inch cubes. (About 5-6 cups )
- 1 cup additional fruits, i.e. cranberries, raisins, dried cherries
Break the eggs into a large mixing bowl, and whisk briefly. Add the eggnog, maple syrup, and vanilla and mix in. Add the cinnamon and nutmeg. Whisk well till all is evenly combined.
Stir in the bread cubes until evenly coated. Stir in the fruit.
Lightly grease a 2-quart baking dish. Transfer the bread-egg mixture to the baking dish. Cover with plastic wrap, and refrigerate at least 2 hours or over night.
When you are ready to bake, preheat the oven to 375* F. Remove the plastic wrap, and bake for 25 – 30 minutes or until puffed and light golden brown. Let cool a few minutes, then serve with a dusting of confectioners’ sugar and additional maple syrup if desired.
SOURCE: Everyday Occasions, via Annie’s Eats Blog