Description
Custard-like overnight baked french toast with challah, cranberries, pecans, cinnamon and eggnog! Simply prep it the night before and bake the next morning so you can enjoy a quick and easy holiday breakfast!
Ingredients
Scale
1 loaf challah, cut into 1 inch cubes
6 eggs
2 1/2 c. eggnog
1/3 c. maple syrup
2 tsp. vanilla
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. bourbon (optional)
1 c. fresh cranberries
2/3 c. chopped pecans
Instructions
- Lightly grease a 9×13 baking casserole dish. Set aside.
- In a large bowl, whisk together the eggs, eggnog, maple syrup, vanilla, cinnamon, nutmeg, salt and bourbon (optional).
- Spread half of the challah cubes into the prepared dish. Sprinkle with half of the fresh cranberries and half of the chopped pecans. Pour half of the eggnog mixture over the challah, then repeat the process with remaining challah, cranberries, pecans and eggnog mixture – pressing gently to help bread absorb and to make sure no bread cube is left dry. Cover tightly with plastic wrap and refrigerate overnight.
- When ready to bake, preheat over to 375 degrees. Bake for 35 to 45 minutes, until golden brown and cooked through. Allow to cool slightly before serving with maple syrup. Enjoy!
Keywords: french toast, cinnamon, eggnog, cranberry, pecan, brunch, christmas, winter, overnight, recipe