Do you have leftover eggnog? Doesn't everyone who ever in the history of buying eggnog have leftovers? We all purchase some during the holidays for the nostalgia, but then after we drink one cup, we are done. Well, use that leftover eggnog for French toast! This recipe is for any time of year because it doesn't actually use store bought eggnog, but fresh ingredients that make up the flavor of eggnog to make this scrumptious French toast. The bread soaks overnight, then gets baked in the morning, producing the most perfect French toast slice with a crispy outside and custardy inside. Not only delicious, but all the French toast is done at once so everyone eats it hot. You may not ever do French toast any other way again!
Overnight Eggnog French Toast
8 slices gluten free bread (we love Trader Joe's Brioche Bread for this recipe)
1 cup half-and-half cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/4 teaspoon freshly ground nutmeg
Confectioner's sugar for dusting
Arrange the bread in a greased 9X13" baking dish. In a glass measuring cup, whisk together the eggs, half-and-half, sugar, vanilla, rum, and nutmeg. Pour over all the bread, turning the bread to coat. Cover with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500°F for 15-20 minutes, flipping once, or until lightly browned. Dust with confectioner's sugar before serving.
Gather your ingredients. You will need 12 slices gluten free bread (the Trader Joe's Brioche Bread is perfect for this recipe!), eggs, half-and-half cream, sugar, vanilla, rum extract, nutmeg, and confectioner's sugar. This recipe can easily be doubles and tripled if you want to serve company. You can lay them out on large baking sheets too.
In a 9X13" greased baking dish, lay out your bread slices.
In a large glass measuring cup, add 3 eggs, 1 cup half-and-half cream, 2 tablespoons sugar, 1 teaspoon vanilla, ........
...... 1/2 teaspoon rum extract, and about 1/4 teaspoon ground fresh nutmeg. This is one spice I've learned to splurge on. I love it freshly ground. You should give it a try! Whisk all of this together.
Pour the egg mixture over all the bread.
Turn over each slice to coat all, then cover with plastic wrap and place in the refrigerator overnight.
In the morning, remove from the refrigerator 30 minutes before baking. As you can see, most of the liquid has been absorbed by the bread! That means all those good flavors are deep inside each piece. Preheat the oven to 500°F. I don't have too many recipes that turn the oven this hot, but trust me, it works for this! Bake the French toast for 15-20 minutes, flipping over after about 10 minutes. You want them to be lightly browned.
They come out just the perfect French toast consistency..... crisp outside, soft custardy inside. MMMM! So good!
Serve with a dusting of confectioner's sugar and your favorite syrup. This breakfast takes a little thinking ahead, but is so easy and so worth it! We think it is pretty amazing.
Recipe Source: Recipe from Shanna's recipe box