Overnight Eggnog French Toast Crunch
"This recipe is delicious, easy to make and difficult to mess up. I've made it for our last two office Christmas parties and it's a huge hit. I've passed out at least a dozen copies of the recipe."
Overnight Eggnog French Toast Crunch
In this nearly effortless breakfast dish, slices of French bread soak overnight in an eggnog-cranberry mixture.
Ingredients
- BREAD
- 1 (20x2 1/2-inch) baguette, cut diagonally into 18 to 20 slices (1 inch)
- 4 eggs, slightly beaten
- 1 cup purchased eggnog
- 1/2 cup milk
- 1/4 teaspoon ground nutmeg
- 1 cup fresh or frozen cranberries
- TOPPING
- 1/4 cup butter, chilled, cut up
- 1/3 cup packed brown sugar
- 1/3 cup chopped pecans
Preparation
Step 1
1 Spray 13x9-inch glass baking dish with cooking spray. Arrange bread in single layer in dish.
2 Whisk eggs, eggnog, milk and nutmeg in medium bowl; pour over bread. Let stand 30 minutes. Turn bread; sprinkle with cranberries. Cover and refrigerate overnight.
3. Heat oven to 400°F. With pastry blender or two knives, cut butter into brown sugar in medium bowl. Turn bread; sprinkle with brown sugar mixture. Bake 15 minutes; sprinkle with pecans. Bake an additional 10 to 15 minutes or until golden brown.