Recipe courtesy of Kardea Brown
Eggnog French Toast Bake
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- Level: Easy
- Total: 8 hr 50 min (includes chilling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 729
- 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
Okay cousins, this is a recipe you're going to want to serve on Christmas morning (or any weekend morning). What I love most about this recipe is that you can make it the day before, then pop it in the oven the morning of. The macerated raspberries and bourbon whipped cream to serve on top can also be made ahead. Give it a try; you can thank me later.
- Level: Easy
- Total: 8 hr 50 min (includes chilling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 729
- 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
Eggnog French Toast:
Bourbon Whipped Cream:
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Directions
- For 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. Working 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 custard 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 and sprinkle the croissants with the turbinado sugar. Bake until the French toast is golden brown and set, about 25 minutes (the turbinado sugar will create a sugar crust on top).
- For 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 powdered sugar, bourbon, vanilla and salt and 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 powdered sugar, if desired.
