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!
5 stars (2 ratings)
Ingredients
3 ½cupscubed French bread, about 1/2 loaf
2cupslow-fat eggnog
3large eggs
2teaspoonsvanilla extract
½cupchopped strawberries
Maple syrup, for serving
For the crumb topping
¼cupall-purpose flour
¼cupbrown sugar, packed
¼cupcoconut oil
1tablespoonturbinado sugar
1teaspooncinnamon
¼teaspoonnutmeg
Pinchof 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.