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Make this Baked Egg Nog French Toast recipe on Christmas Eve and refrigerate; then, it’s ready to bake on Christmas morning! (Now that’s using the ol’ “noggin”!)


  • 1 Loaf Rhodes™ Frozen Bread Dough, baked according to package instructions and sliced into 20 slices
  • 3 oz Cream Cheese, softened
  • 2 T Sugar
  • 5 Eggs
  • 3 Cups Egg Nog
  • Nutmeg


  • In a bowl, mix the softened cream cheese and sugar until well combined.
  • Spread cream cheese mixture over 6 slices of bread.
  • Place these 6 slices in a sprayed 9x13-inch baking dish cream cheese side up.
  • Top with remaining 6 slices of bread.
  • In a large bowl, combine eggs and egg nog and whisk until well blended.
  • Pour evenly over bread slices. Gently press bread slices down with the back of a wooden spoon.
  • Cover and refrigerate overnight or at least 8 hours.
  • Remove from refrigerator 30 minutes before baking.
  • Uncover dish and sprinkle with nutmeg.
  • Bake at 350°F 40-45 minutes.
  • Serve warm with Cranberry Orange Syrup.

Categories: Breakfast  French Toast 
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