Baked Eggnog French Toast

Baked Eggnog French Toast from Rosemarried.com

HEY YOU GUYS, I WAS ON TELEVISION.

I WAS ON TELEVISION AND I BLATHERED ABOUT BAKED EGGNOG FRENCH TOAST AND IT WAS PRETTY AWESOME.

For the first time in my entire life (that I can recall), I was on TV. I’ve done a lot of random things in my day, but have somehow managed to avoid being on television.

I was asked to appear on More Good Day Oregon as a spokesperson for the Beaverton Farmer’s Market. The show wanted to do a feature on the incredible farm fresh eggnog we have at the Market (from Garry’s Meadow Fresh). She asked if we had any good eggnog recipes, and I suggested my baked eggnog french toast. And here we are.

If you’d like to see the segment, it’s live on the KPTV website. For the show, I chat mostly about the eggnog (it’s made from 100% Jersey cows milk and it’s SO stinkin good) and I also demonstrate how to make the French toast. It’s pretty geeky, but I’m proud!

Or, if you want the recipe for my super decadent baked eggnog french toast, lo0k no further! It’s right here. And it’s decadent and delicious and the easiest holiday breakfast of all time. (Bonus: the french toast can be made a night ahead of time! So all you gotta do is wake up, turn on the oven, and toss the french toast into the oven to bake. Boom.)

Baked Eggnog French Toast from Rosemarried.com

 

Baked Eggnog French Toast

Ingredients

  • 1 loaf challah bread (or other white bread), cut into cubes
  • 4 eggs
  • 2 cups Garry’s Meadow Fresh Egg Nog (or any eggnog that you like!)
  • 1/2 cup whole milk (or cream)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 375 F. Grease a 9×13 baking pan.
  2. Whisk together the eggs, egg nog, milk, maple syrup, vanilla, and spices.
  3. Arrange bread cubes in the pan. Pour custard over the top of the bread, ensuring that all bread is soaked. Add a bit more liquid, if necessary. Cover, and refrigerate for at least 2 hours. (We recommend soaking overnight).
  4. Bake (covered) for 20-25 minutes, or until the custard is set and the bread is beginning to turn golden brown. Serve warm, with maple syrup. It’s especially delicious with a little whipped cream, chopped hazelnuts, and dried cranberries!

http://rosemarried.com/2015/11/18/baked-eggnog-french-toast/

One Response

  1. Kelley says:

    Congratulations! I’m saving this recipe, too.

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