Overnight Eggnog French Toast
Updated: Feb 3, 2020
It's not Christmas without Eggnog and it's not Christmas morning in our house without my Dad's Eggnog French toast!
Bring your appetite to the table for this one! Thick Challah bread soaked in Eggnog and melted cream cheese, packed with warm, sweet blueberries and drenched in (real) maple syrup. I'm salivating just typing this!
There is an irony in eating Challah bread on Christmas but it makes the best French Toast!
This Kosher bread, typically used on ceremonial Jewish occasions, is subtlety sweet and perfectly soft to retain the moisture and flavor of this dish.
It is cut into cubes rather than slices for a taste of every ingredient in each bite.
Another important ingredient here is the blueberries. Fresh is best. Frozen blueberries will release too much moisture and cause the dish to be soggy.
- 1 loaf Challah bread, diced
- 2 8oz packages of softened cream cheese
- 1 cup fresh blueberries
- 1 1/2 cups Eggnog (full fat works best)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 8 eggs
1. Slice bread into small cubes
2. Arrange half of them on the bottom of a large, greased baking dish
3. Evenly spread the blueberries over the top of the bread
4. Cover with the other half of the bread cubes and set aside
5. Cube the cream cheese and put it in a large mixing bowl
6. Add the eggnog, eggs, vanilla, cinnamon and maple syrup to the bowl
7. Mix all these ingredients together over medium speed until well combined
8. Pour this mixture into the baking dish over the bread and blueberries
9. Cover and refrigerate overnight to allow the bread to fully absorb the mixture
10. Remove dish from the refrigerator and preheat oven to 350 degrees
11. Cover with tinfoil and bake for 30 minutes
12. Remove tinfoil and return to the oven to bake for another 30 minutes
*The French toast will be done when the bread feels firm and lightly toasted*
13. Top with more fresh blueberries and maple syrup
14. EAT UP!