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    Eggnog Overnight French Toast

    clock-icon100 minutes
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    Author
    Pixicook editorial team

    A warm and comforting breakfast dish featuring bread soaked in a sweet eggnog mixture, then baked to perfection with a golden-brown, crispy crust and a soft custard center.

    Ingredients for Eggnog Overnight French Toast

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    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Day-Old Country Bread, trimmed and sliced

    0 oz

    Substitute chevron-down

    Large Eggs, beaten

    each

    Substitute chevron-down

    Granulated Sugar, none

    cups

    Substitute chevron-down

    Heavy Cream, none

    cups

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Dark Rum, none

    tablespoons

    Substitute chevron-down

    Pure Vanilla Extract, none

    teaspoons

    Substitute chevron-down

    Coarse Kosher Salt, none

    teaspoons

    Substitute chevron-down

    Nutmeg, freshly grated

    to taste

    Substitute chevron-down

    Confectioners’ Sugar, sifted for dusting

    to taste

    Substitute chevron-down

    How to Make Eggnog Overnight French Toast

    1. Prepare Bread

    Trim the crusty ends off the loaf of bread, creating a clean base for the eggnog mixture to cling to. Choose a rimmed dish or pan that's just the right size to lay your bread in later.

    2. Make Eggnog Mixture

    In a medium bowl, whisk together the eggs, sugar, heavy cream, melted butter, your choice of alcohol (dark rum), vanilla extract, and salt. Continue to whisk until the mixture is homogenous and frothy.

    3. Soak the Bread

    Pour the eggnog mixture over the bread, ensuring it's fully submerged. Let it soak for 30 minutes at room temperature or cover and refrigerate overnight.

    4. Bake the French Toast

    Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Spoon any excess batter back onto the bread. Bake for about one hour, until the crust is golden-brown and the center is set.

    5. Finish and Serve

    Remove from the oven, grate fresh nutmeg over the top, and dust with confectioners’ sugar. Serve immediately.

    Pitfalls and tips

    Choose the Right Bread

    Opt for a sturdy, slightly stale bread like brioche, challah, or a rich sourdough. These types of bread are ideal because they absorb the eggnog custard well without disintegrating.

    Adequate Soaking

    Allow the bread to soak in the custard overnight in the refrigerator. Overnight ensures optimal absorption and flavor development.

    Spice It Up

    Enhance the custard with freshly grated nutmeg and a pinch of cinnamon for warmth and depth. A splash of vanilla extract or a dash of bourbon or rum can add complexity to the flavor profile.

    Slice Thickness

    Aim for 1-inch thick slices. This allows the bread to absorb the custard fully while maintaining its structural integrity.

    Eggnog Quality

    Use a high-quality, full-fat eggnog for the richest flavor and texture. Consider making your own eggnog for less sweetness or to highlight other flavors.


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