Name: Overnight Eggnog French Toast Crunch
Yield: 8
Ingredients: Bread:; 1 20x2½in baguette, cut diagonally into 18-20 slices (1 inch); 4 eggs, slightly beaten; 1 cup purchased eggnog; 1/2 cup milk; 1/4 tsp ground nutmeg; 1 cup fresh or frozen cranberries; Topping:; 1/4 cup butter, chilled and cut up; 1/3 cup packed brown sugar; 1/3 cup chopped pecans

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Overnight Eggnog French Toast Crunch

Courses: Breakfast

Servings: 8

Description

Instructions

1. Spray 13 x 9-inch glass baking dish with cooking spray. Arrange bread in single layer in dish.
2. Whisk eggs, eggnog, milk and nutmeg in medium bowl: pour over bread. Let stand 30 minutes. Turn bread; sprinkle with cranberries. Cover and refrigerate overnight.
3. Heat oven to 400 degrees. With pastry blender or two knives, cut butter into brown sugar in medium bow. Turn bread; sprinkle with brown sugar mixture. Bake 15 minutes; sprinkle with pecans. Bake an additional 10 to 15 minutes or until golden brown.
4. Nice for holiday or breakfast brunch.

Servings: 8

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Note

In this nearly effortless dish, slices of French Bread soak overnight in an eggnog cranberry mixture. Just before baking, they're sprinkled with a streusel topping.

Overnight Eggnog French Toast Crunch