There’s nothing quite like the magic of Christmas morning. A beautiful Christmas tree, meticulously wrapped presents underneath. Family, friends, fur babies. Christmas jammies. And a beautiful, delicious, festive breakfast that requires next to no work.
Yes, this is NOT a Christmas Miracle. This is a real, achievable thing.
Eggnog and French Toast are pretty much two of my favorite things, so naturally, a recipe that includes both definitely piqued my interest. And when I tell you how easy it is, your interest will be piqued too!
Eggnog Overnight French Toast
Inspired by the Food Network’s recipe (found here), the best part about this recipe is that you make it the night before, store it in the fridge overnight and then pop it in the oven on Christmas morning. Or really any morning because French Toast is awesome 365 days a year.
Here is how you can WOW your family too on Christmas morning.
- 8 large eggs
- 2 cups half-and-half ( because this is Canada and we don’t always have half-and-half I did half cereal ream + half whole milk!)
- 1 cup eggnog
- 2 tablespoons granulated sugar
- 2 tablespoons packed light brown sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 loaf of Belgium or French brioche sliced 1/2 inch thick
- 3 tablespoons turbinado sugar
- Confectioners’ sugar, for dusting
- Whipped cream and/or maple syrup, for serving
See full Food Network Recipe (not Canadian-i-fied) here.
THE NIGHT BEFORE
Step One: In a large bowl, whisk together your eggs and add in your half-milk half-cream, eggnog, sugar, brown sugar, vanilla, 1 teaspoon of nutmeg, cinnamon and salt.
Step Two: Cut your bread into slices about 1/2 inch thick and add in 2 lengthwise rows in a 9-by-13-inch baking dish, shingling the slices.
Step Three: Pour the egg mix over your bread and gently press down.
Step Four: Cover with plastic wrap or tin foil and refrigerate overnight. Avoid temptation to cook it at 2AM for a sleepwalking snack.
Step One: Pour a Mimosa.
Step Two: Preheat the oven to 350 degrees F.
Step Three: Combine your turbinado sugar and remaining 1/2 teaspoon of nutmeg in a bowl.
Step Four: Take your dish out from the fridge, uncover and sprinkle with your sugar mix.
Step Five: Bake until browned and puffy. This will take about 35-40 minutes.
Step Six: Pour another Mimosa.
Step Seven: Remove from oven and let sit for 10 minutes, before dusting with your icing sugar.
Step Eight: Serve with maple syrup (whipped cream is fun too!) and watch how quickly you can draw attention away from unwrapped presents under the tree!
Seriously. I can’t explain HOW delicious this recipe is and it’s just as good reheated in the oven as leftovers too. So remember it for your midnight snack on Boxing Day.
Today is my last day of “work” until January 2nd and I’m so excited for the holidays this year. I say “work” because what I do, doesn’t feel like work and because of that, it can be INCREDIBLY hard to step away from it, set an out of office and really unplug BUT I’m doing it (and with plenty of me time planned – more on that here) and I can’t wait to write down some goals and intentions for 2018. Some of which I’ll be sharing on the blog as we ring in the new year!
So from our family to yours – Merry Christmas + Happy Holidays 🎄
PS: It’s business as usual and all things holidays on Instagram 🎁 Follow along!
Christmas Morning Casseroles – Eat Drink & Be YouDecember 24, 2019 at 3:15 pm
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