Eggnog Overnight French Toast
Ever since I made this recipe on our recent trip out to the desert (click to check out the video), I've had a lot of folks ask if I'd share it. So...here is my recipe for Eggnog Overnight French Toast, just in time for the holidays!
While this recipe really isn't that hard to make, it does require some advanced planning since you'll need to give it plenty of time to soak up the eggnoggy goodness before you bake it so it's going to require space in either your refrigerator or cooler, which is always at a premium when you're off-grid for several days. If there isn't any extra room in your main cold storage, you could bring a smaller cooler that is big enough to hold your Omnia and a few reusable ice packs. A collapsible cooler would be perfect because once you're done, you can just fold it up and put it away, and they don't take up a lot of extra space.
Even if you're not a fan of eggnog you just might enjoy this recipe. In my experience, most people aren't fans of eggnog because of the texture. To be honest, I don't understand why anyone wouldn't love the cool, creamy deliciousness of eggnog but my very own husband Brad is one of those strange people. Having said that, he loves this overnight french toast! It has the sweet flavors of eggnog, without the texture of it...a hint of nutmeg, a zing of bourbon, and the coziness of vanilla and cream.
If you're looking for a delicious way to warm your belly on a cold winter morning, you should definitely give this recipe a try!
Ingredients
For the overnight eggnog french toast:
- 1/2 cup eggnog
- 1/4 cup heavy cream
- 4 large eggs
- 1 tablespoons vanilla extract
- 1 tablespoons bourbon (optional)
- 1/4 teaspoon ground nutmeg
- 1 tablespoons granulated sugar
- 1/2 loaf brioche, cut into 8 slices
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1/2 cup pure maple syrup
- 1 tablespoons unsalted butter, melted
- 1 1/2 teaspoons bourbon (more or less to taste)
- 1/2 teaspoon vanilla extract
Steps
For the eggnog french toast:
- Combine eggnog, heavy cream, eggs, vanilla, bourbon (if using), nutmeg, and sugar in a bowl, beat well, and set aside.
- In your Omnia, arrange bread evenly, tearing into smaller pieces as needed.
- Pour the liquid mixture over the bread, making sure every piece is soaked.
- Cover with lid and refrigerate (or place in cooler) for at least 8 hours, or overnight.
- When ready to bake...
- Melt butter in a saucepan over medium heat.
- Remove from heat and whisk in the brown sugar and maple syrup.
- Drizzle over the soaked bread.
- Cover the Omnia, place over low heat, and bake for 35 to 40 minutes, or until the bread is firm and lightly golden brown.
- Cool for 5 minutes, then serve warm!
- In a medium bowl, combine melted butter, maple syrup, bourbon, and vanilla.
- Drizzle over french toast before serving.
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