Jack’s Cranberry Eggnog French Toast Bake
Breakfasts at Christmastime often get neglected in the rush of stocking stuffers, present-opening, and preparing the Christmas feast, so I wanted to create an easy recipe to get the day started in the holiday spirit.
Full of holiday flavors, a splash of Jack Daniels whiskey (if you so desire) for an extra festive morning and a cranberry pecan streusel topping, this French Toast Bake is an easy make-ahead breakfast that adds a bit of color and joy to the morning.
I was surprised how perfectly fluffy this French Toast bake turned out, even when I used my homemade part-whole wheat French bread. I love the taste of the tart cranberries with the soft fluffy French toast, the sweet nutty struesel topping and a little drizzle of real maple syrup.
- 12 slices French bread
- 1 cup fresh cranberries
- 2 cups light eggnog
- 4 eggs
- 1/4 cup maple syrup
- 1/4 cup Jack Daniel's whiskey (optional)
- 1/4 teaspoon nutmeg
- 2 teaspoons real vanilla extract
- 1/4 cup brown sugar
- 1/4 cup whole wheat flour
- 1/4 cup toasted pecans
- 1/4 cup old fashioned oats
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 - 1/2 teaspoon coarse salt
- 1/4 cup butter, softened or melted
- 1/4 cup dried sweetened cranberries
- Spray a 13 x 9 x2 inch baking pan or two pie pans with cooking spray. Arrange the slices of bread to cover the bottom of the pan(s).
- In a medium mixing bowl, beat together all the ingredients for the egg mixture until well mixed.
- In a separate small bowl, mix together the brown sugar, flour, pecans, oats & spices. Mix in the butter and the cranberries.
- Pour the egg mixture over the bread, then sprinkle on the streusel topping. Cover and let sit for 30 minutes or up to overnight in the fridge.
- Preheat the oven to 350 F. Bake for 45 - 55 minutes or until the French toast is set and golden brown. Drizzle with a bit of maple syrup at serving time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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