
Eggnog Baked French Toast

Eggnog Baked French Toast
31m total time
15M prep time
15 ingredients
4 servings
Rating






Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a shallow dish, whisk eggs, eggnog, bourbon, melted butter, brown sugar, cinnamon and nutmeg. Dunk each slice of bread into egg mixture and let excess custard run off bread back into dish.
Place slices on prepared baking sheet. Bake for 8 minutes. Carefully flip bread and return to oven for 8 minutes longer.
large eggs |
3
|
eggnog |
2/3 cup
|
bourbon (optional) |
2 tbsp.
|
melted unsalted butter |
1 tbsp.
|
brown sugar |
1 tbsp.
|
cinnamon |
1/2 tsp.
|
nutmeg |
1/8 tsp.
|
brioche bread |
8 slices
|
While French toast bakes, combine whipping cream, eggnog, powdered sugar and cinnamon in a medium mixing bowl. Use a hand-mixer to beat until stiff peaks form.
whipping cream |
1 cup
|
eggnog |
2 tbsp.
|
powdered sugar |
2 tbsp.
|
cinnamon |
1/4 tsp.
|
Remove French toast from oven and transfer to a serving platter. Top with powdered sugar, maple syrup, butter and dollops of eggnog whipped cream.
Powdered sugar |
1
|
Maple syrup |
1
|
Butter |
1
|
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.