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Cinnamon Eggnog Baked French Toast

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Karen Gibson

Ingredients

for the bread pudding and custard

  • 1 loaf challah or Italian bread
  • 1 teaspoon cinnamon
  • 2 cups egg nog
  • 2 cups whole milk
  • 4 eggs
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup dark rum or brandy optional

for the topping

  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1 pinch freshly ground nutmeg
  • 1 pinch salt

Instructions

  • Butter a 9" x 13" baking dish.
  • Slice the bread into 1" slices, then each slice into thirds. Arrange half of the bread pieces in one layer in the pan. Sprinkle with 1/2 teaspoon of cinnamon. Layer the remaining bread pieces on top.
  • Whisk together the custard ingredients (including the remaining 1/2 teaspoon of cinnamon). Slowly pour the custard over the bread, saturating the top layer. The custard will not cover the top layer - the exposed bread cubes will still absorb the custard, but will also be a little toasty/crispy after baking, which adds a nice texture, a la pan-fried French toast.
  • Cover the dish with wrap and refrigerate for several hours, or overnight.
  • Preheat the oven to 425°F. Remove the dish from the fridge, and uncover.
  • Mix the topping ingredients in a small bowl, breaking up any clumps of brown sugar. Sprinkle over the top layer. Bake for 30 minutes or until puffy and golden. Serve with maple syrup, or even a fruit puree.