Recipes
BAKED EGG NOG FRENCH TOAST
Baked Egg Nog French Toast
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”!)
This recipe goes with: Cranberry Orange Syrup
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INGREDIENTS
- 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
DIRECTIONS
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.
RECIPE BACKSTORY
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”!)
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