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    Home » Recipes » Holiday

    Baked Eggnog French Toast

    Published: Dec 25, 2018 by Briana · This post may contain affiliate links where I may receive compensation. Please see my disclosure for details.

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    Baked Eggnog French Toast

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    Baked Eggnog French Toast is an easy breakfast dish that’s perfect for the holidays. It’s extra fluffy with a delicious eggnog flavor and has a tasty balance of tartness with a Cranberry compote.

    Yes, Baked Eggnog French Toast!  Can we talk about this for a minute? An easy put together dish that has become my favorite breakfast dish. I’ve never been a big fan of eggnog, however putting eggnog in a French Toast Casserole for a Christmas morning breakfast is perfection!

    Baked Eggnog French Toast

    The French Toast can be prepped the night before then pop it in the fridge overnight and made the next morning or you can make and bake the same day. Simply let the bread soak for at least 3 hours, then it bake in the oven for 35 minutes. Top this dish off by pouring on the cranberry compote or some maple syrup, or both and dig in! The cranberries add a perfect balance of tartness to the already sweet eggnog French Toast. The flavors of cinnamon and nutmeg makes it a great dish to serve to family and guests during the holiday season and on Christmas morning.

    More Holiday Recipes:

    Dark Chocolate Pecan Turtles

    Soft Baked Gingerbread Cookies

    Traditional Puerto Rican Coquito

    FrenchToast2
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    5 from 1 vote

    Baked Eggnog French Toast

    Baked Eggnog French Toast is an easy breakfast dish that’s perfect for the holidays. It’s extra fluffy with a delicious eggnog flavor and has a tasty balance of tartness with a Cranberry compote.
    Prep Time3 hours hrs
    Cook Time35 minutes mins
    Total Time3 hours hrs 35 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: eggnog
    Servings: 6
    Author: Briana

    Ingredients

    French Toast

    • 1 loaf texas toast or French bread cut into cubes (about 5 cups)
    • 2 1/2 cups eggnog
    • 6 eggs
    • 1/3 cup brown sugar
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract

    Cranberry Compote

    • 4 tablespoons butter
    • 1 cup fresh whole cranberries
    • 1 cup maple syrup
    Get Recipe Ingredients

    Instructions

    French Toast

    • Pre-heat oven to 350.
    • Arrange the bread cubes in a 8x8 inch baking pan.
    • In a separate bowl, whisk together the remaining ingredients and pour over the bread, toss lightly to evenly coat.
    • Cover and refrigerate for at least 3 hours, and up to 24.
    • Bake french toast uncovered for 35 minutes or until golden brown.
    • Serve warm.

    Cranberry Compote

    • Melt butter over medium low heat in a small saucepan, stir occasionally
    • Once butter begins to brown, remove from heat immediately and transfer to a small bowl
    • Add maple syrup to the same pan and add in the cranberries.
    • Heat over medium heat until mixture begins to simmer, about 5 minutes.
    • Once cranberries begin to soften, gently mash cranberries into syrup
    • Stir in the browned butter and cook for another 3 minutes.
    • Serve warm over the French Toast

    Nutrition

    Calories: 418kcal | Carbohydrates: 57g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 246mg | Sodium: 188mg | Potassium: 378mg | Fiber: 0.2g | Sugar: 53g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 237mg | Iron: 1mg

    Disclaimer

    Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.

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    About Briana

    Briana is the blogger, recipe developer and food photographer behind HalfPastHungry. She's been blogging since 2017 sharing thyroid friendly and plant-based recipes that are easy to make, healthy and nutritious.

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    Briana About Me Photo

    Hi! My name is Briana. 
    After being diagnosed with Thyroid Cancer in my early 20's, I struggled with hypothyroidism and weight gain, which started me on my plant-based journey. HalfPastHungry is your source for beginner friendly plant-based recipes that are easy to make, healthy and nutritious and make eating plant-based easier for you.

    More about me →

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