Include in Print View:

Overnight Eggnog French Toast Crunch

Courses:
Servings: 8
Description

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
Instructions
  1. 1

    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

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.

View it online: https://ruthscookbook.com/recipes/overnight-eggnog-french-toast-crunch/