Strawberry Eggnog Baked French Toast
French toast is so much better when drenched in eggnog and baked to perfection, and you can even make it the night before, making it perfect for Christmas morning breakfast!
Guys, I finally tried eggnog. I’m not really sure as to why I never had it as a kid. It may be a Korean thing since Jason’s never tried it too. Either way, I picked up a carton and decided to make french toast.
But this isn’t your ordinary french toast. This one gets baked in the oven and you can actually prep it the night before. That way, in the morning, all you need to do is throw on the crumb topping, some strawberries (or any other berry would work) and pop it in the oven for a decadent Christmas morning breakfast.
Now how easy was that?
Also, I hope you all have a wonderful Christmas tomorrow and that your day is filled with great company and lots and lots of food – enough for you to bring out the stretchy pants!
Strawberry Eggnog Baked French Toast
Ingredients
- 3 ½ cups cubed French bread, about 1/2 loaf
- 2 cups low-fat eggnog
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup chopped strawberries
- Maple syrup, for serving
For the crumb topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- ¼ cup coconut oil
- 1 tablespoon turbinado sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
Instructions
- Lightly coat an 8×8 baking dish with nonstick spray. Place bread cubes evenly into the baking dish.
- In a glass measuring cup or another bowl, whisk together eggnog, eggs and vanilla. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 1 hour or overnight.
- Preheat oven to 350 degrees F.
- To make the crumb topping, combine flour, brown sugar, coconut oil, turbinado sugar, cinnamon, nutmeg and salt until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes. Top with strawberries.
- Place into oven and bake for 40-45 minutes, or until golden brown.
- Serve immediately, drizzled with syrup, if desired.
Did you make this recipe?
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Really great recipe! This has become a Christmas breakfast staple during the holidays and my family really loves it. We have it without the syrup and turbinado sugar just because the level of sweetness is already perfect for us.
How do you cube the french bread to make it look like yours? Do I just use the inside “bread” part?
Thank you
Hoping to make this Christmas morning.
Would this work with other fruit as well? Since strawberries aren’t in season at christmas time in the midwest.
Absolutely!
Thank you for posting this- I have made it twice now and it was amazing!
Could this be made dairy free somehow? And if so, how? LOOKS AMAZING! Thank you!
That may be a bit difficult since this recipe calls for both eggnog (or milk) and eggs.
Hi Chung-Ah,
Love your recipes and blog. It’s like having a conversation in the kitchen with a friend. My teenage daughter is learning how to cook with me and your recipes are simple, great ingredients ( read, don’t have to travel abroad to find them ), and delicious. I’m so glad I found you on Pinterest. I enjoy the pictures you post along with each recipe. Just love it! Thanks for sharing with us “foodies” out here.
Have a wonderful New Year.
Van
Thank you for the kind words, Van. Happy new year to you as well!
where do you get turbinado sugar?
Crystal, you can find turbinado sugar at your local grocery store by the baking aisle along with granulated and brown sugar.
cool thanks! 🙂
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Ooooh, do I see California strawberries in there? 🙂
Of course! 🙂