Overnight Eggnog French Toast

Overnight Eggnog French Toast
Eggnog French Toast

Sweet and Spicy Monkey

Eggnog French Toast

This deliciously decadent recipe is perfect for entertaining. Plus, it uses a signature bourbon brown sugar sauce that will make your brunch guests weep with joy. 

6
Servings
522
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Sweet and Spicy Monkey

 

 

Ingredients

For the Bourbon Brown Sugar Sauce

  • 2 cups brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 6 to 8 tablespoons bourbon (3 to 4 ounces)
  • 2 cups pecans, chopped

For the Overnight Eggnog French Toast

  • 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

Directions

For the Bourbon Brown Sugar Sauce

In a medium saucepan, add melted butter, cream, and brown sugar. Stir together. Place saucepan over medium heat and cook until sugar granules are melted and sauce becomes smooth. Remove from heat and add in vanilla, bourbon, and pecans, blending all ingredients together.

For the Overnight Eggnog French Toast

Preheat oven to 325 degrees F. Lightly grease a 9-by-13-inch 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 the slices 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 overnight, or for at least 8 hours. In the morning, preheat oven to 325 degrees F . Remove dish from refrigerator and, leaving foil on, place into oven for 40 minutes. After 40 minutes, increase oven temperature to 375 degrees F, 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. There should be a clear brown liquid on the bottom of the dish 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.

Nutritional Facts

Total Fat
20g
29%
Sugar
41g
46%
Saturated Fat
8g
33%
Cholesterol
49mg
16%
Carbohydrate, by difference
83g
64%
Protein
6g
13%
Vitamin A, RAE
131µg
19%
Vitamin C, total ascorbic acid
41mg
55%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
150mg
15%
Choline, total
36mg
8%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
22µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
62mg
19%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
167mg
24%
Selenium, Se
6µg
11%
Sodium, Na
117mg
8%
Vitamin D (D2 + D3)
1µg
7%
Water
190g
7%
Zinc, Zn
1mg
13%

Eggnog Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Eggnog Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.