Saturday, December 17, 2011

Overnight Gingerbread French Toast and Overnight Eggnog French Toast

This is tradition in our house.


Two years ago we started a tradition on our house.  A tradition of french toast on New Years day.  The first we we had several friends staying with us.  I was sick in bed with a bad cold so Zack and our dear friend Nick manned the stove and made french toast for everybody.  It was delicious, but very time consuming.  Last year we decided to change it up a bit with an overnight french toast and it was amazing!  We threw it together before we went to bed and popped it in the oven in the morning.  We were all able to sit down together and eat at the same time to a DELICIOUS meal.  On New Year's Day last year we actually had an overnight Eggnog French Toast.  Zack and I decided to make a variation of it with some fresh Gingerbread we picked up at a local grocery store (Harris Teeter) and it did not disappoint.  I have left both recipes here for you.  I think either would be perfect for Christmas morning when everybody is opening presents.  Jut pop it in the oven before you open gifts and when you are done, it will be ready.

Overnight French Toast (Eggnog and Gingerbread)
recipe from Baked Perfection

Eggnog French Toast

1 loaf hearty white bread (Italian, Challah, Brioche)
5 large eggs
1 1/2 cups eggnog
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Gingerbread French Toast 

1 loaf Gingerbread
5 large eggs
2 1/4 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Generously butter the sides and bottom of an 8-inch square baking pan. Slice the loaf into 1 inch slices and arrange them in the pan, overlapping.

In a large bowl, whisk the eggs. Add the eggnog (if using), milk, vanilla, cinnamon, and nutmeg. Whisk until combined. Pour the mixture over the bread slices. Cover tightly with plastic wrap and refrigerate overnight.

 Preheat the oven to 350 degrees. Flip bread and rearrange in the pan, making sure to coat the entire surface with the liquid.  Bake for 35 - 45 minutes or until the French toast is golden brown and puffy.
Set aside to cool slightly, serve warm with maple syrup and butter.

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