Overnight Eggnog French Toast Recipe

This was an easy recipe to prepare. I used Texas Toast bread slices. I used 10 slices this time but will probably reduce to 8 slices next time. I cut the bread into large cubes. I did also add extra cinnamon (1/4 tsp) and nutmeg (1/8 tsp) as I usually add more to the eggnog I buy at the store. I liked being able to prep the night before and bake in the morning. I was worried about the cooking time and did leave it in about 15 minutes longer. Next time I will take it out closer to the recommended time though as it does continue to cook after removing from oven.

I made this as a gluten free, dairy free dish for a group brunch and it was awesome! I used 2 loaves of Udi’s gluten free French bread (prepared as directed and cut into cubes), margarine & coconut eggnog milk instead of cows eggnog milk. I only used about 3/4 of the liquid mixture in a 7x11 deep pan (gluten free bread is smaller than regular bread). Next time I will use 3-4 loaves, pour in all the liquid mixture and use a 9x13 pan. I did brown it up a bit under the broiler for a couple minutes before serving. I also used lots of cinnamon and topped it with sprinkled icing sugar. If you let it sit for a bit before serving, it will thicken and continue to absorb liquid. Thanks so much....this is a keeper recipe!

I made this for my husband's birthday breakfast because I had some leftover eggnog I wanted to use up and he loves French Toast. OH, MY GOODNESS. what a beautiful custard. The eggnog gave such a good flavor, but not really the taste of eggnog. It just adds a terrific blend of flavor. I served it along with some strips of bacon. The dish was Excellent. I made a few very simple changes but basically followed the recipes as written. I used brioche bread and cut it into about 1-inch squares, soaked overnight in the custard. In the morning when it was finished cooking I flipped the pan so that ooey-gooey topping was on top. (That topping is hot, so be very careful flipping it) WOW, knock out dish, I'm going to making quite a lot. So easy, but oh so good.

The family loved this, and have requested it for every future holiday brunch. I made it with 8 or 10 slices of Texas toast, cubed. I added nutmeg and cinnamon. A trick I learned from another recipe is to put a second 9 x 13 pan on top of the saran wrapped dish before you put it in the fridge. The weight of the second pan makes sure everything is saturated in the morning. I baked it the first 35 minutes and then upped the temperature to 375 and baked it an additional 25. It was perfect. I let it set up for a bit and sliced into squares and served. Perfection!

Turned out perfectly! I made the milk variation instead of using egg nog to save calories. In the end maybe it didn’t work because we used maple syrup on it and many reviewers said it didn’t need syrup when made with egg nog. I followed ingredient directions exactly, but cooked 40 min at 325 then increased to 375 and then started timing for 10 min, then broiled for 1.5 min. the texture couldn’t have been more perfect. Great for Christmas morning breakfast!

I added honey in place of corn syrup and instead of flat pieces of bread, I cut a loaf of French bread into chunks. This was a knockout breakfast! The way the bottom caramel mixture bubbles it’s way to the top is making my mouth water thinking about it now.

perfect dish after a party and a few guests spent the night. I should have cubed the bread instead of slices as people were confused and just peeled peices of bread out instead of digging down to get the brown sugar layer (tasty!). I cooked mine at 350 instead of 325, and then 375 at the end. I then ended up leaving it in the oven (had turned it off) to keep warm for about 10 minutes and the top peices of exposed bread went all nice and crusty and delicious. I too added nutmeg and cinnimon... some people added maple syrup, although it wasnt needed at all. def a keeper.

Great recipe! Needs a little salt in the egg mixture. I dried the bread out in the oven first to soak up the liquid. I increased the recipe to serve 8 - 10. Used 12 eggs, 3 cups egg nog, and a Large loaf of oatnut bread. I did not increase sugar but added a little more corn syrup and another 1/2 stick of butter. I baked it in a lasagna pan. I sprinkled fresh grated nutmeg on top. It needed to bake about 20 minutes longer at 375°

Was looking for a "sure-hit" recipe for christmas brunch and was initially worried that this only had 8 reviews but SO glad that I took the risk-easy and delish ! I will make this every Christmas! Husband who hates mushy french toast LOVED it and everyone wanted recipe! No syrup needed but a squirt of Reddi Whip and a sprinkle of fresh blueberries or strawberries makes this HEAVENLY! I prepared as written with a few minor adjustments: a did prepare night before & sprinkled a little cinnamon on top, I also turned to broil for last 2 minutes of cooking to get a good brown on it and I lightly sprinkled with powered sugar after I took it out to make it look pretty! A must do!

I love the basic recipe but made a few changes. I used light eggnog instead and right before baking it, sprinkled the top with cinnamon sugar. Most people were right to extend the baking time. I left mine (foil covered) in the oven for close to an hour then took the foil off and baked for the additional 7-10 minutes. It turned out to be the perfect blend of creamy custard and bread pudding, with that gorgeous buttery caramel at the bottom. There was no need to add anything to it. I will make this one Christmas morning next year too.

Delicious and definitely a keeper recipe. I made this as part of the All Star Ambassador Program. So glad I tried it. I couldn't find eggnog so I used the heavy cream and spices, but went a little heavier on the spices. I also substituted 1 T of maple syrup and 1 T of honey in place of the 2 T of corn syrup. I think that worked just fine. Baked it a bit longer than was recommended.

Made it for dinner and it disappeared.

Excellent. So easy and totally delicious. Very filling!

Excellent

Cut the recipe in half because it was just for my husband and me. This was absolutely delicious! The only addition I made was half a teaspoon of ground nutmeg which I whisked into the egg mixture. Otherwise, it was just as written. Will definitely make again.

Served this for Christmas morning. Everyone like it, and the flavor was very good. However, I thought it was a bit more eggy that I would like. It also definitely benefits from a sprinkle of nutmeg when serving. Next time I may try 7 eggs and a 1/2 egg equivalent of liquid egg whites.

Great flavor especially the shaved nutmeg on top. However a little too sweet for me, especially with syrup

I liked the recipe, however I wish it was a little less sweet. One thing I really liked was the shaved nutmeg on top. The nutmeg allowed for lots of flavor

My mom wanted to make an eggnog french toast for her church breakfast. I found this recipe and she said everyone raved about it! And she stressed "everyone".

Used Almond Nog, a lot less sugar. worked out great!