Baked Eggnog French Toast from The Gourmet Kitchen

• Produce

  • 1 tsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 oz All-purpose flour
  • 1/4 cup Brown sugar, packed light
  • 1/8 tsp Kosher salt
  • 1 1/2 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 loaf 9 to 10 cups day-old challah, day-old

• Dairy

  • 4 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 cups Eggnog, good-quality

Found on brooklynsupper.com

Description

Directions

• In a medium bowl, whisk to combine eggnog, egg, vanilla, and orange zest.
• Grease a 9 x 5-inch loaf pan with 1 tablespoon butter and layer challah cubes inside pan, gently pressing flat. Briefly rewhisk the liquid ingredients and pour evenly over bread, taking care to cover all the exposed bread. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or as long as overnight to allow the bread to absorb the mixture.
• When ready to bake, preheat oven to 350 degrees F.
• To make the crumb topping, in a small bowl, use a fork to combine flour, brown sugar, salt, and butter until mixture looks crumbly.
• Uncover loaf pan and gently press bread down evenly until the liquid begins seeping up over the bread. Spread topping evenly over the bread. Bake 50 - 55 minutes, until top is golden and crunchy.
• Cool several minutes, and then slice and serve with a drizzle of maple syrup