lunes, 19 de diciembre de 2016

{Baked Eggnog French Toast}

Use leftover eggnog for an epic breakfast

Congratulations! You’ve mastered homemade eggnog. (Delightful, right?) Now, if you happen to have any leftovers, we’ve got the recipe for you: eggnog French toast. Eggnog is basically a richer, more flavorful version of the egg custard used to make the breakfast classic, so it’s a total no-brainer. (Note: Store-bought nog works just fine, too.)



2 tablespoons unsalted butter, at room temperature
1 large loaf crusty Italian bread
1¾ cups eggnog
3 eggs
1½ teaspoons cinnamon
½ teaspoon nutmeg
Pinch of cloves
1 teaspoon pure vanilla extract
Confectioners’ sugar, for serving
Maple syrup, for serving


1. Preheat the oven to 350°F. Generously grease a 9-by-13-inch casserole dish with the room-temperature butter.

2. Slice the loaf of bread into ½-inch-thick slices and then arrange the slices in the prepared baking dish.

3. In a large bowl, whisk the eggnog with the eggs, cinnamon, nutmeg, cloves and vanilla extract to combine.

4. Slowly pour the custard over the bread, taking care to pour in between the slices as well to fully coat the bread. (If you find large spots uncovered, carefully drain any excess custard out of the dish and try a second time.)

5. Bake until the top is golden and crisp, 25 to 30 minutes. Let the French toast cool slightly and then finish with a sprinkling of confectioners' sugar. Serve warm with maple syrup.

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