Overnight Egg Nog French Toast

So I recently got a request for some kind of egg nog French toast. And I had to double-check, then TRIPLE-check our archives because I was so sure we would have something like that. We don’t. We have this amazing overnight French toast, but not an egg nog variety. Apparently we’ve failed you all. So I put together this overnight egg nog French toast, which is basically dessert, but if you call it French toast and serve it with bacon and orange juice, it’s totally breakfast food. (Sidenote: I think this rule can also be applied to all desserts. Breakfast cheesecake? YES.)

You’re going to need 16 ounces of hearty bread (I like brioche because it’s also a little sweet and the texture for this kind of thing is amazing and it’s easier for me to find than challah, but a loaf of French bread would also work), 6 eggs, some full-fat egg nog, pumpkin pie spice, rum and vanilla extracts (or actual spiced rum if that makes your heart go pitter patter). There’s already sugar in the egg nog, so don’t worry, I’m not being negligent.

Butter a 9×13″ baking dish. Set aside.

Cut the bread into 1″ cubes and place in the prepared pan. In the jar of a blender or a medium mixing bowl, combine the egg nog, eggs, vanilla, rum/rum flavoring, and pumpkin pie spice. Blend or whisk until very well combined. Pour evenly over the bread cubes

and make sure all the cubes have contact with the liquid.

Cover and refrigerate overnight.

When ready to bake, preheat oven to 350 F. To make the topping, you’ll need finely chopped pecans, orange zest, brown and white sugars, and butter. The orange isn’t overwhelming and it’s a nice, natural complement to the warm spices in egg nog.

In a small bowl, combine the topping ingredients and use your fingers to mix the ingredients well (this step can be done the night before, covered, and stored in the refrigerator if desired.) Uncover the bread mixture and sprinkle the topping over the bread. Bake for 45-55 minutes or until golden brown on top and set in the middle.

Allow to stand for 5-10 minutes before cutting into squares.

This can be served with whipped cream, maple syrup, or sprinkled with powdered sugar.

Print

Overnight Egg Nog French Toast

  • Author: kate jones
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10-12

Description

An easy and delicious holiday breakfast that can be made the night before!


Ingredients

  • 1 14-16-ounce loaf brioche, challah, or French bread (day old is great!)
  • 3 cups full-fat egg nog
  • 6 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon rum flavoring OR 1/3 cup spiced rum
  • 1 teaspoon pumpkin pie spice

Topping:

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon fresh orange rind (about 1 medium orange)
  • 1 ounce finely chopped pecans (about 1/4 cup)
  • 2 tablespoons cold butter

Instructions

Butter a 9×13″ baking dish. Set aside.

Cut the bread into 1″ cubes and place in the prepared pan. In the jar of a blender or a medium mixing bowl, combine the egg nog, eggs, vanilla, rum/rum flavoring, and pumpkin pie spice. Blend or whisk until very well combined. Pour evenly over the bread cubes and make sure all the cubes have contact with the liquid. Cover and refrigerate overnight.

When ready to bake, preheat oven to 350 F. in a small bowl, combine the topping ingredients and use your fingers to mix the ingredients well (this step can be done the night before, covered, and stored in the refrigerator if desired.) Uncover the bread mixture and sprinkle the topping over the bread. Bake for 45-55 minutes or until golden brown on top and set in the middle. Allow to stand for 5-10 minutes before cutting into squares. This can be served with whipped cream, maple syrup, or sprinkled with powdered sugar.


Notes

 


Nutrition

  • Calories: 298kcal
  • Sugar: 17g
  • Sodium: 335mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 147mg

16 comments

  1. I love a good overnight french toast recipe. So easy!

    I am in love with that blue baking dish, as well as the blue plate you used for serving!

  2. Whoa! I am doing this on Christmas morning. Good job and thank you! I had thought about substituting eggnog for the half and half in a regular recipe but now I don’t have to experiment.

  3. Christmas morning breakfast! Most thrilling, I made the pumpkin spice overnight french toast I deem that this will be equally amazing! Thanks!

  4. I LOVE the idea of this and what a great little add to have pumpkin pie spice and orange zest in there. I’m trying this year for sure. I’ll pair it with my savory “brunch” option – Spanikopita Egg Bake Casserole which is jam packed with spinach and feta with a light flakey, crispy crust (www.behindtheplates.com). Merry Christmas!!!

  5. I made this for a fun supper and it was SO delicious! I made it in the morning and it was great for supper time! I also didn’t have anything rum in it and it was still just so, so good!

  6. We had a bag of Costco dinner rolls left over from an Elders Quorum activity so I used 16 oz of those for this recipe. Seriously knocked my socks off, it is so good! Thanks for another delicious and easy recipe!!

  7. oh my goodness. I made this this past weekend to use up leftover egg nog… thinking that was a good reason to bake up a whole pan of deliciousness…and now I can’t stop eating it! This is SO GOOD. Definitely going to be making this again! Such a great recipe! 🙂

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