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Overnight Eggnog French Toast Bake

Overnight Eggnog French Toast Bake

Ingredients
1 cup brown sugar 1/2 cup butter 2 tablespoons light corn syrup 3 Brioche Rolls 5 slices Pane Turano, cut into cubes 8 eggs 2 cups prepared eggnog

Directions
Lightly grease a 9x13-inch baking dish. 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. Place the bread cubes atop the brown sugar mixture. Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight. Preheat an oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator. Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F (190 degrees C), remove the aluminum foil, and continue baking until the top begins to brown, 5 to 7 minutes more.

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