This quick-to-prepare overnight casserole features French bread soaked in an eggnog custard. In the morning, simply pop it in the oven for a special holiday breakfast that’s perfect for Christmas morning!
It goes without saying that Christmas morning calls for a special, festive breakfast. However, around here, that breakfast also needs to be something that I can prep the night before, seeing as how on Christmas morning I’ll be bleary-eyed thanks to two boys who were raring-to-go before 6 a.m. Nor do I want to be stuck in the kitchen and risk missing any of the Santa-induced excitement.
This overnight baked French toast solves both problems at once. It’s quick to assemble before going to bed (you know, at 3 a.m. after all of the toys are put together), and come morning, all I have to do is pop it in the oven to bake while the kids are tearing into their presents. In addition to that, the fact that the bread has been soaked in eggnog and spiced with cinnamon and nutmeg means that it tastes — and the whole house consequently smells — like Christmas.
What’s that? You don’t like eggnog? Well, while I am firmly in the pro-eggnog camp, I do realize that there are individuals who do not actually enjoy this holiday nectar of the gods. However, allow me to point out that even my non-eggnog drinking husband enjoyed it in this French toast. In other words, I think you might like this recipe even if you think you won’t. 😉
This tasty French toast can be enjoyed straight out of the oven as is…additional syrup is not necessary. Simply pairing it with some fresh berries, or a halved grapefruit, is a perfectly tart counter to the sweetness of the eggnog. Oh, and don’t forget bacon. Bacon is necessary to cut the sugar as well, am I right?
So sometime this December — whether it’s a special school day breakfast, a lazy Saturday morning, a pre-Christmas brunch, or Christmas Day itself — promise me that you’ll treat yourself to this eggnog French toast decadence! After all, what’s better than a recipe by which you can have your eggnog and eat it, too?!
Adapted from AllRecipes.
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