Overnight Eggnog French Toast

• Produce

  • 1 cup Cranberries, fresh or frozen
  • 1 For the sugared cranberries

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 1 For the buttery bourbon maple syrup
  • 1 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 cup Brown sugar, light packed
  • 18 tbsp Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 2 1/3 tbsp Vanilla

• Bread & Baked Goods

  • 1 Loaf french bread, cut into 8 slices

• Dairy

  • 8 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 3 tbsp Bourbon
  • 1 cup Eggnog

Found on bakerbynature.com

Description

Ingredients

• For the overnight eggnog french toast:
• 1 cup eggnog
• 1/2 cup heavy cream
• 8 large eggs
• 2 tablespoons vanilla extract
• 2 tablespoons bourbon (optional)
• 1/2 teaspoon ground nutmeg
• 2 tablespoons granulated sugar
• 1 loaf French bread, cut into 8 slices
• 6 tablespoons unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup pure maple syrup
• For the sugared cranberries (optional):
• 1 cup granulated sugar, divided
• 1 cup fresh or frozen cranberries, if using frozen do not thaw
• For the buttery bourbon maple syrup (optional):
• 1 cup pure maple syrup
• 2 tablespoons unsalted butter, melted
• 3 teaspoons bourbon (more or less to taste)
• 1 teaspoon vanilla extract

Directions

• For the overnight eggnog french toast:
• In a large bowl combine the eggnog, heavy cream, eggs, vanilla, bourbon (if using), nutmeg, and sugar; beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread, being sure every piece is soaked in the liquid. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
• When ready to bake...
• Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar and maple syrup. Spread this mixture evenly across the bottom of a 9x13 baking pan. Carefully arrange the soaked bread on top. Bake for 35 to 40 minutes, or until the bread is firm and lightly golden brown. Cool for 5 minutes, then serve warm!
• For the sugared cranberries (optional):
• Combine 1/4 cup granulated sugar with 1/4 cup of water in a medium saucepan. Place the pan over medium heat and bring to a light simmer, stirring frequently, until sugar is completely dissolved, about 2 to 3 minutes. Add in the cranberries and stir to coat. Using a slotted spoon, transfer the cranberries to a wire rack and let dry for at least 30 minutes.
• When the 30 minutes are up, roll the cranberries in remaining sugar, working in small batches and tossing until well coated. Set aside to dry for at least 1 hour.
• For the buttery bourbon maple syrup (optional):
• In a medium-sized bowl combine the maple syrup, butter, bourbon, and vanilla. Drizzle over french toast right before serving.

Nutrition