Overnight Eggnog French Toast Crunch

By barbgreenfield

"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.