Do you love Egg Nog? If you do, you’ll love this Holiday Recipe!
Created by Fell Stone Manor’s Executive Chef, Becky Geisel, Becky has created a holiday twist on the first meal of the day. This tasty Christmas breakfast featuring everyone’s favorite Holiday drink is the perfect meal after a fun morning of opening gifts.
Simple ingredients found in almost everyone’s kitchen and extremely easy to make, you might just whip it up after the Holiday too! I know I will, Shhh…
This recipe is courtesy of Becky Geisel.
- 1-2 loaves Challah bread or Brioche (sliced into 1- 1 1/2" thick slices)
- 2 1/2 cups Eggnog
- 2 tablespoons sugar
- 8 eggs
- 2 tablespoons cognac or rum
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 1 cup mixed fresh berries, for garnish
- 1 Lightly grease a 9x13-inch baking dish.
- 2 Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat.
- 3 Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place slices of Challah, layered, on top of the sugar mixture.
- 4 Combine egg nog, eggs, sugar, cinnamon, nutmeg and vanilla in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
- 5 Cover the baking dish with plastic wrap, and refrigerate 8 hours to overnight.
- 6 Once it has refrigerated for designated time, remove plastic wrap and then over with foil.
- 7 Preheat oven to 350 degrees F. Bake covered at 350 degrees F for 40 minutes. Then, remove foil and raise oven's temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.