Make Ahead Eggnog French Toast with Crunchy Cinnamon Sugar Crust and Bourbon spiked Maple Syrup

It’s so great to have a go to recipe that is an easy 20 minute prep, made the night before. You can just get up in the morning, pop it into the oven and its ready with no effort. Perfect for a early Christmas morning where you want to relax with your coffee after opening presents instead of slaving in the kitchen.

This one incorporates eggnog to give it that festive holiday flare. It is almost like someone drenched it in custardy holiday goodness and flavor.

My favorite from Southern Living Magazine, because once a southerner, always a southerner no matter how international you are.

Prep time: 20 minutes

Must sit overnight in the fridge a minimum of 8 hours up to a maximum of 16 hours.

Cooking Time: 50 minutes

Ingredients:

1 loaf challah bread, sliced into ½ inch slices

8 eggs

2 ½ cups refrigerated eggnog

1 ½ cup whole milk

3 Tbs granulated sugar

2 Tbs dark brown sugar

½ tsp salt

1 ¼ tsp vanilla extract, divided

1 ½ tsp grated nutmeg, divided

1 tsp ground cinnamon, divided

3 Tbs coarse turninado sugar

2 Tbs bourbon

powdered sugar for topping

pomegranate seeds

Directions:

Coat a 13X9 inch casserole dish with cooking spray or grease with butter. Place bread slices in the dish, make sure they slightly overlap in a pleasant pattern. In a medium bowl, whisk together eggs, eggnog, milk, granulated sugar, brown sugar, salt and 1 tsp of the vanilla, 1 tsp of the nutmeg and ½ teaspoon of the cinnamon. Pour the mixture evenly over the bread, making sure every slice is covered. Cover with aluminum foil and refrigerate at least 8 hours or overnight.

Preheat oven to 350. In a small bowl, mix the turbinado sugar with the remaining ½ teaspoon each of nutmeg and cinnamon. Sprinkle evenly over the bread mixture. Bake in preheated oven until slightly golden, 45-50 minutes. Let stand 10 minutes before serving.

Meanwhile, in a small saucepan add the maple syrup, bourbon, and remaining ¼ tsp vanilla and bring to a simmer for 2 minutes. You can make this the day before and warm it up before serving.