Wednesday, January 10, 2018

Overnight Cinnamon Eggnog French Toast

Happy New Year!  I think this might become a New Year's morning tradition in our home, because who doesn't love starting a new year by eating dessert for breakfast?!  I made several changes that are reflected below.  The original recipe can be found here

1 loaf day-old French bread cut into 1” cubes
6 eggs
cups eggnog (full fat)
1/2 cup milk (whatever kind you want to use)
1/4 cup pure maple syrup
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
Brown Sugar Pecan Crumble Topping
1 1/2 cups pecans, chopped
1 Tbsp pure maple syrup
1 tsp vanilla extract
1/2 cup butter, cubed (1 stick)
1/2 cup packed light brown sugar
1/3 cup flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

  1. Lightly spray a 9x13-inch baking dish with nonstick cooking spray then add French bread cubes.
  2. In a large bowl, whisk together all remaining ingredients (not including Crumble topping) then evenly pour over bread cubes. Cover pan and refrigerate overnight.
  3. Brown Sugar Pecan Crumble:  Add pecans to a medium bowl and add 1 Tablespoon maple syrup and 1 teaspoon vanilla; toss to evenly coat. Set aside.
  4. Add butter, brown sugar, flour, cinnamon, nutmeg and cloves to food processor and pulse until it resembles coarse pebbles (or use a pastry cutter).  Add brown sugar mixture to pecans and toss to evenly combine.
  5. Evenly sprinkle Brown Sugar Pecan Crumble over the bread and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it. Serve with fresh berries and/or bananas and lots of coffee!

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