Overnight Baked Eggnog French Toast
This recipe is sometimes called “Pain perdu,” which means lost bread, and this is a great way to use up stale bread. Good white bread has no chance of surviving in my house but, during the holidays there is so much of everything, and this is a great use of leftover bread and eggnog. Also, you can cook this while you drink your coffee and the whole house is perfumed with its toasty, cinnamony smell. Then feed your army and march on!
2 cups eggnog (we recommend Maola Milk Eggnog)
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp clove
1/8 tsp cardamom
1/4 tsp ground ginger
Pinch of salt
3 eggs, beaten
1 Pan-shaped loaf Challah bread, Kings Hawaiian or any bread you have (wheat and rye will be a denser French toast)
1 tbsp sugar
Optional toppings: butter, maple syrup, whipped cream, berries, fruit, nuts
Note: you can substitute “Pumpkin Pie spice” for all the spices here; try 1 ½ -two teaspoons of the blend.
Butter and sugar the bottom of a 9x13” casserole dish. Mix eggnog, spices and eggs together. Slice loaf into even ½” thick pieces and dip each slice thoroughly into the eggnog batter. Create a single layer of bread slices in casserole dish and pour the remaining “batter” on top. You may divide into two dishes. Cover tightly and refrigerate overnight. In the morning, preheat oven to 350 degrees and take dish out of the refrigerator while oven comes to temperature. Sprinkle the top with one tablespoon sugar and bake for 30-40 minutes until warm and puffy. If you find it browning too quickly, cover with foil. Extras that put this over the top: Melt two tablespoons salted butter and drizzle over the French toast or serve with real maple syrup, real whipped cream and berries.