Let's Have Christmas Brunch - Eggnog Overnight French Toast

Just in time for your Christmas brunch, this recipe from Food Network Magazine is sure to be a big hit with family and friends. I made this recently as we both love eggnog, and we were not disappointed. Since there are only 2 of us I was able to freeze the leftovers for later. You can put it together quickly, and the bonus is that you prepare it the night before and just bake in the morning. Bon appetit!

Eggnog Overnight French Toast

8 large eggs

2 cups half-and-half

1 cup eggnog

2 tablespoons granulated sugar

2 tablespoons packed light brown sugar

1 tablespoon pure vanilla extract

1-1/2 teaspoons freshly grated nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 loaf challah bread (about 15 ounces), sliced 1/2 inch thick

3 tablespoons turbinado (or light brown) sugar

Confectioners' sugar, for dusting

Whipped cream and/or maple syrup for serving 

1. Whisk the eggs in a large bowl. Whisk in the half-and-half, eggnog, granulated sugar, brown sugar, vanilla, 1 teaspoon nutmeg, the cinnamon and salt. Arrange the challah slices in 2 lengthwise rows in a 13 x 9 inch baking dish, shingling the slices. Pour the egg mixture over the challah and gently press down. Cover with plastic wrap and refrigerate overnight.

2. Preheat oven to 350 degrees F. Combine the trubinado sugar and remaining 1/2 teaspoon nutmeg in a small bowl. Uncover the challah and sprinkle with the sugar mixture. Bake until browned and puffed, 35 to 40 minutes. Let sit 10 minutes. Dust with confectioners' sugar. Serve with whipped cream and/or syrup.