Looking for the ultimate Christmas morning breakfast? Baked French toast is ideal – you can assemble it the night before, then slide it into a hot oven on Christmas morning and let it bake as you open stockings. It’s a great way to serve a crowd, and if you have a splash of eggnog in the fridge, you can infuse the whole dish with sweetness and nutmeg. It’s great with maple syrup, or spend five extra minutes and simmer a batch of praline syrup, with or without toasted pecans.
This large-batch French toast couldn’t be easier: whisk together eggs, milk and ‘nog, pour over sliced bread, chill, bake.
The syrup can be made ahead too; reheat it in the morning so that it keeps your French toast warm. Add the pecans just before serving, to keep them crunchy. If you like, swap the eggnog for more milk or cream.
Eggnog Baked French Toast with Praline Syrup
adapted from AllRecipes
6 large eggs
2 cups milk or half & half cream (or a combination)
1 cup eggnog (or another cup of milk)
1 loaf day-old French bread
freshly grated nutmeg (optional)
1 1/2 cups packed brown sugar
1/2 cup corn syrup or golden syrup
1/2 cup water
1/2 cup chopped pecans, toasted (optional)
In a medium bowl, beat the eggs with the milk or cream and eggnog. Cut the bread into inch-thick slices and layer in a 9×13-inch or similar sized baking dish. Pour the egg mixture overtop and flip the bread slices around, letting each soak in the egg mixture before rearranging. Cover and refrigerate for an hour, or overnight.
Meanwhile, bring all the ingredients for the syrup to a simmer in a medium saucepan. Reduce heat and simmer for 5 minutes, until slightly thickened and syrupy. Serve warm; add the pecans just before serving.
To bake the French toast, preheat the oven to 375F and bake for 40-45 minutes, until golden. If you like, dust with powdered sugar. Serve with maple or praline syrup. Serves 6-8.