Food

Holiday Breakfast Recipe: Overnight Baked Eggnog French Toast Recipe

 

What’s on your Christmas breakfast menu?

If you’re looking for a unique holiday recipe to add to your Christmas breakfast menu, then this Overnight Baked Eggnog French Toast recipe will be a great addition to your menu. Fell Stone Manor’s Executive Chef Becky Geisel created this holiday twist on the first meal of the day. This tasty Christmas breakfast features everyone’s favorite holiday drink– eggnog!

 

Fell Stone Manor
Overnight Baked Eggnog French Toast recipe will be a great addition to your menu.

 

Overnight Baked Eggnog French Toast

(Serves 6-8)

Ingredients

1-2 loaves of Challah Bread or Brioche (sliced into 1-1 1⁄2 “ thick slices)
2 1⁄2 cups of Eggnog
2 T sugar
8 eggs
2 T cognac or rum
1⁄2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1 tsp vanilla extract
1⁄4 tsp salt
1 c brown sugar
1⁄2 c butter
2 T light corn syrup
1c of mixed fresh berries for garnish

Fell Stone Manor
This tasty Christmas breakfast features everyone’s favorite holiday drink– eggnog!

 

Instructions

1. Lightly butter or grease a 9×13-inch baking dish.

2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.

3. Place slices of Challah bread, layered, on top of the sugar mixture.

4. Combine eggnog, eggs, sugar, cinnamon, nutmeg, salt, rum (or cognac) and vanilla in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.

5. Cover the baking dish with parchment and foil, and refrigerate for 8 hours to overnight.

6. Once it has refrigerated for the designated time. Preheat oven to 350 degrees F.

7. Bake covered at 350 degrees F for40-45minutes. Then, remove foil and parchment and raise oven’s temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.

8. Remove from oven and allow to cool slightly. Cut into desired size and place on a plate. You may garnish with some fresh berries on the plate or opt to leave them off. Enjoy!

 

 

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Meet Chef Becky Geisel

Becky Geisel is a self-taught, passionate chef who has developed and honed her techniques for over 25 years. Her culinary passion is rooted in the development of learning the macrobiotic diet in the early 1990’s when her mother developed an aggressive breast cancer and quickly succumbed to the disease. This became the pivotal point for Becky on the journey to providing clean, fresh food to those in need and gaining an understanding of how food affects our overall health and lifestyle.

With the seed planted, Becky began immersing herself into the food culture, working with well-established nutritionists, chefs, and writers. Additionally, Becky continued to develop her love for good design and entrepreneurial knowledge while working for LVMH and DeBeers in early 2000’s.

Becky remained resistant to committing to the food industry lifestyle but in 2006 she surrendered to her talent and passion for great food and design and began BEX kitchen.

Visit Chef Becky Geisel’s official website to get the latest updates.

 

 

Special thanks to Fell Stone Manor for sharing Chef Becky Geisel’s delicious recipe with Good Life Detroit!

You can learn more about Fell Stone Manor by visiting their social media channels.

Fell Stone Manor’s Facebook page

Fell Stone Manor’s Twitter

Fell Stone Manor’s Official Instagram

 

 

More delicious recipes to try:

Korean Ground Beef Rice Bowl from Man Crave Craft Eats

Gluten-free Chocolate Chip Brownies from Wholly Wholesome

 

 

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