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Eggnog French Toast

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

French toast, one of the basic comfort foods, is a great fix-ahead breakfast for Christmas morning— when it's baked, not fried. By preparing the bacon ahead and including it with the French toast in the oven, the flavors meld, adding a delicious smokiness to an otherwise sweet dish.

So, at this point, who has time to bake bread? The eggnog bread recipe offers a more complex layer of flavors in what is a simple but plain-looking dish, and can easily be made ahead. If there's no time to make the bread, use a nice loaf of white sandwich bread, stuffed, soaked and baked as directed below.

At a glance

Prep
Bake
Total
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

Eggnog Bread

Filling

  • 1 pound bacon, fried or oven-baked until crisp

Eggnog Custard

  • 3 1/2 cups eggnog
  • 8 large eggs
  • 2 tablespoons sugar
  • 1/8 teaspoon eggnog flavor

Instructions

  1. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
  2. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it's puffy.
  3. Turn the dough out onto a lightly oiled surface. Gently deflate the dough, and shape it into an 8" log.
  4. Nestle it into a lightly greased 8 1/2" x 4 1/2" loaf pan, cover it (with a proof cover or greased plastic wrap), and allow the loaf to rise for about 30 to 45 minutes, until it's crowned about 1" over the rim of the pan. *See "tips," below.
  5. Bake the bread in a preheated 350°F oven for about 35 minutes, until an instant-read thermometer inserted into the center comes out clean.
  6. Remove it from the oven, allow it to cool in the pan for 5 minutes, then remove it from the pan and cool it completely on a rack.
  7. To assemble the bread for french toast: The night before you want to serve the French toast, arrange six 1/2" slices of bread in a heavily buttered 9" x 13" pan. If necessary, cut a few slices to fit so the pan is covered. Layer the bacon atop the bread, then top with the remaining bread slices.
  8. Whisk together the eggnog, eggs, sugar, and flavoring (if you're using it), then pour it evenly over the bread in the pan. Push the bread down into the custard. Cover the pan, and refrigerate overnight.
  9. The next day, remove the French toast from the refrigerator, and let it rest at room temperature while you preheat your oven to 350°F.
  10. Uncover it, and bake it for about 45 minutes, until the top is golden and it's set.
  11. Remove the French toast from the oven, allow it to rest for 10 minutes, then dust it heavily with confectioners' sugar. Cut it into squares to serve.

Nutrition Information

  • Serving Size 1/8 of recipe, 212g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 510 cal
  • Calories from Fat
  • Total Fat 25g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 300mg
  • Sodium 790mg
  • Total Carbohydrate 48g
  • Dietary Fiber
  • Sugars 16g
  • Protein 21g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.