Last day of Novemeber and I can’t believe it. This year has gone by faster than I am ready for.
Let’s talk about Egg Nog for a moment… Do you love it or hate it?
I feel it is one of those foods that you either are one extreme or the other. I tend to lean on the “hate it” side. I realize this might be holiday blasphemy.
I know you are probably thinking, but today’s recipe is based around it… True. For some reason, I do not mind it in this french toast at all. In fact, my whole family enjoyed it! If you are an Egg Nog lover, you can substitute the half and half for more egg nog, but I wanted my french toast to just have a hint and not be overloaded.
This breakfast screams the holidays to me, so if you are looking for a delicious and easy recipe to make your family this holiday season, look no further because I have the perfect recipe for you. The prep work is done the night before so all you have to do in the morning is pop it in the oven. It is that simple and trust me, tastes heavenly.
Overnight Egg Nog French Toast
- 1 cup brown sugar
- 1/2 cup butter
- 2 Tablespoons light corn syrup
- 8 slices french bread cut into 1 inch slices
- 1 cup egg nog
- 1 cup half and half
- 8 eggs
- 1/2 teaspoon cinnamon
- Lightly grease a 9x13-inch baking dish.
- Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
- Place slices of french bread on top of the sugar mixture.
- Combine egg nog, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
- Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
- Once it has refrigerated for designated time, Preheat oven to 325 degrees F.
- Bake at 325 degrees F for 35 minutes. Then, remove foil and raise oven's temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.
(recipe adapted from: All Recipes)