Best 7 Overnight Eggnog Baked French Toast Recipes

EGGNOG OVERNIGHT FRENCH TOAST

Steps:

• Whisk the eggs in a large bowl. Whisk in the half-and-half, eggnog, granulated sugar, brown sugar, vanilla, 1 teaspoon nutmeg, the cinnamon and salt. Arrange the challah slices in 2 lengthwise rows in a 9-by-13-inch baking dish, shingling the slices. Pour the egg mixture all over the challah and gently press down. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Combine the turbinado sugar and remaining 1/2 teaspoon nutmeg in a small bowl. Uncover the challah and sprinkle with the sugar mixture. Bake until browned and puffed, 35 to 40 minutes. Let sit 10 minutes. Dust with confectioners' sugar. Serve with whipped cream and/or syrup.

OVERNIGHT EGGNOG FRENCH TOAST

Steps:

• In a large bowl combine the eggnog, heavy cream, eggs, vanilla, bourbon (if using), nutmeg, and sugar; beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread, being sure every piece is soaked in the liquid. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar and maple syrup. Spread this mixture evenly across the bottom of a 9x13 baking pan. Carefully arrange the soaked bread on top. Bake for 35 to 40 minutes, or until the bread is firm and lightly golden brown. Cool for 5 minutes, then serve warm!
• Combine 1/4 cup granulated sugar with 1/4 cup of water in a medium saucepan. Place the pan over medium heat and bring to a light simmer, stirring frequently, until sugar is completely dissolved, about 2 to 3 minutes. Add in the cranberries and stir to coat. Using a slotted spoon, transfer the cranberries to a wire rack and let dry for at least 30 minutes.
• When the 30 minutes are up, roll the cranberries in remaining sugar, working in small batches and tossing until well coated. Set aside to dry for at least 1 hour.
• In a medium-sized bowl combine the maple syrup, butter, bourbon, and vanilla. Drizzle over french toast right before serving.

OVERNIGHT EGGNOG BAKED FRENCH TOAST

Steps:

• Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon,salt& vanilla.
• Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices.
• Cover and refrigerate overnight (If you wish you can freeze the dish and put in fridge to defrost the evening before you wish to serve it).
• Bake in 450f on bottom rack for 20-25 minutes (watch the bottom doesn't get too brown).
• Place on rack to cool slightly& dust with icing sugar.
• Serve with Canadian Maple syrup and the melted butter.

OVERNIGHT EGGNOG-FRENCH TOAST CASSEROLE

Steps:

• Coat a 13- x 9-inch baking dish with cooking spray; place bread slices, slightly overlapping, in prepared baking dish. Whisk together eggs, eggnog, milk, granulated sugar, brown sugar, salt, 1 teaspoon of the vanilla, 1 teaspoon of the nutmeg, and 1/2 teaspoon of the cinnamon in a bowl. Pour mixture over bread to fully coat. Cover and refrigerate 8 hours or up to overnight.
• Preheat oven to 350°F. Uncover bread mixture. Stir together turbinado sugar and remaining 1/2 teaspoon each nutmeg and cinnamon in a small bowl. Sprinkle over bread mixture. Bake in preheated oven until golden brown, 45 to 50 minutes. Let stand at room temperature 10 minutes.
• Meanwhile, cook maple syrup, bourbon, and remaining 1/4 teaspoon vanilla in a small saucepan over low, stirring often, until warmed through, about 2 minutes.
• Dust casserole with powdered sugar; serve with maple syrup-bourbon sauce.

EGGNOG FRENCH TOAST

Steps:

• Preheat oven to 325 degrees F. Whisk the eggs in a medium mixing bowl. Pour in the eggnog and whisk in pinches of salt and nutmeg. Set aside. Butter a baking dish, then cut the bread into 1 1/2-inch slices. Dip the bread into the eggnog mixture, making sure it absorbs the liquid, and place in the baking dish. It's okay to cut a few slices in half so they fit into the smaller spaces.
• Sprinkle with another pinch of nutmeg, then build another layer of French toast. Pour the remaining liquid over the casserole, lightly pressing down to ensure all of the bread has soaked up the liquid. (At this point, the French toast can be covered and refrigerated overnight, if you like.) Bake 1 hour, rotating the pan after 30 minutes to ensure even cooking.
• Remove from the oven and let cool slightly. Serve warm, at room temperature, or cold.

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

EGGNOG OVERNIGHT FRENCH TOAST

Steps:

• Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
• In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
• Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
• Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners' sugar. Serve immediately.