Recipe courtesy of Kardea Brown
From:
Food Network Magazine
Eggnog French Toast Bake
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- Level: Easy
- Total: 8 hr 50 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 728
- Total Fat
- 50 g
- Saturated Fat
- 30 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 44 g
- Protein
- 12 g
- Cholesterol
- 277 mg
- Sodium
- 573 mg
“I love that you can make this dish the day before, then pop it in the oven in the morning. This comes in handy when you’re expecting a crowd!”
- Level: Easy
- Total: 8 hr 50 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 728
- Total Fat
- 50 g
- Saturated Fat
- 30 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 5 g
- Sugar
- 44 g
- Protein
- 12 g
- Cholesterol
- 277 mg
- Sodium
- 573 mg
Ingredients
For the Eggnog French Toast:
For the Bourbon Whipped Cream:
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Directions
- Make the eggnog French toast: Combine the butter, brown sugar and 1/2 teaspoon salt in a small saucepan over medium heat and cook until melted. Pour the mixture into the bottom of a greased 9-by-13-inch baking dish and set aside.
- Whisk together the eggs, half-and-half, vanilla, cinnamon, nutmeg, 1/3 cup granulated sugar and the remaining 1/2 teaspoon salt in a large bowl until the mixture is pale yellow and foamy. One at a time, dip the croissant pieces in the egg mixture until coated on both sides, then place cut-side down in the prepared baking dish. Continue the process until all the croissants are used. Pour any remaining egg mixture on top of the croissants, gently pressing so each one is thoroughly coated. Cover and refrigerate for at least 8 hours and up to overnight.
- Combine the raspberries, lemon juice and remaining 2 tablespoons granulated sugar in a medium bowl, tossing to coat. Cover and refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 325 degrees F. Remove the baking dish from the refrigerator, uncover and sprinkle the croissants with the turbinado sugar. Bake until golden brown and set, 25 to 30 minutes (the turbinado sugar will create a sugar crust on top).
- Make the bourbon whipped cream: Beat the heavy cream in the bowl of a stand mixer (or use a hand mixer) until soft peaks form, about 3 minutes. Add the confectioners’ sugar, bourbon, vanilla and salt; beat until stiff peaks form, about 2 more minutes.
- Top servings of the French toast with the macerated raspberries and whipped cream and dust with confectioners’ sugar.
