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Overnight Eggnog French Toast

Overnight Eggnog French Toast

  • 50 minutes
  • 8 ingredients
  • Walnuts
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • 1 large loaf of French bread, cut into large 2-inch cubes
  • 2 1/2 cups egg nog
  • 6 large eggs
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons rum (optional)
  • 1 cup Diamond of California® chopped walnuts

The Steps

  1. In a large measuring cup or bowl, whisk together egg nog, eggs, brown sugar, cinnamon, nutmeg, and rum (if using).
  2. Spray a 9-by-13-inch glass baking dish with cooking spray. Add the bread cubes into the pan. It will be a tight fit but that’s ok. Press them down gently, if need be.
  3. Gently pour the eggnog mixture all over the bread cubes. Using the back of a spatula, press down on the bread cubes to help the bread soak up the liquid a bit. The bread will continue to soak up the liquid overnight.
  4. Top the dish with chopped walnuts and cover tightly with foil. Place in the refrigerator to chill overnight.
  5. When ready to bake, preheat oven to 350 degrees Fahrenheit.
  6. Unwrap the dish (save the foil) and bake uncovered for 30 minutes. The top will be nice and golden brown.
  7. After 30 minutes, cover the dish with the foil you saved and bake for another 15-20 minutes, just to make sure the center is set and everything is warmed through.
  8. Remove from oven and serve hot with maple syrup.Note: It’s okay if the middle of your dish is a tiny bit runny – that’s how it’s supposed to be and it’s safe to eat. If you’re worried, you can bake it longer until the middle is completely set/dry. This might take a bit longer than the suggested bake time.
RECIPE CONTRIBUTED BY TABLE FOR TWO

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