Eggnog French Toast

Ingredients

  • 6 slices brioche bread
  • 1 ½ cup eggnog
  • 2 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup chopped pecans
  • ¼ cup maple syrup
  • ½ cup granulated sugar

 

Instructions

  1. Leave the brioche bread out on a baking sheet overnight to dry out and become slightly stale.
  2. In a large bowl, whisk together the eggs, eggnog, rum extract, vanilla extract, cinnamon, and nutmeg until well combined and the eggs are fully incorporated into the eggnog mixture.
  3. Spray the bottom of a 9"x13" baking pan with non-stick cooking spray. Arrange the slices of brioche bread in the baking dish.
  4. Pour the eggnog custard mixture over the bread slices, ensuring the bread is well soaked. Cover the pan and refrigerate for at least 2 hours, or up to overnight, to allow the bread to soak up the custard.
  5. When ready to bake, preheat the oven to 350°F (175°C).
  6. Remove the pan from the refrigerator and flip the bread slices over so they bake evenly. If using a glass pan, bring the pan to room temperature before placing it in the oven.
  7. Bake for 30 minutes, or until the top of the bread is golden brown and slightly crispy.
  8. In a small saucepan, combine the sugar, maple syrup, and chopped pecans.
  9. Over medium-high heat, bring the mixture to a boil, stirring frequently.
  10. Once it starts boiling, reduce the heat to low and let it simmer for an additional 4 minutes, stirring occasionally to ensure the pecans are evenly coated and the syrup thickens slightly.
  11. Remove from the heat and serve the candied pecan topping over the baked eggnog French toast.

 

 

Click here to find out more. --> Delicious Eggnog French Toast Recipe | Christmas Morning Breakfast