a Christmas eggnog bakerly French toast

a Christmas eggnog bakerly French toast
Bakerly Pictos Prep Time

Prep time: 20 minutes

Bakerly Pictos Cook Time

Cook time: 45-50 minutes

Bakerly Pictos Serving Size

Serves: 4 to 6 people

It's beginning to look a lot like Christmas...or better yet, taste like Christmas. This year, we found the perfect holiday dessert (or breakfast) for your taste buds! To make this recipe we decided to use the soft brioche baguette. How did we come up with this recipe? Well, in the midst of the holiday spirit we needed a holiday dessert (or breakfast) and who knew that eggnog would do the trick? What's even more surprising is that when mixed with our buttery brioche it becomes such an amazing feeling. It melts of goodness in your mouth and every time you eat it, it will be like Christmas came early!

ingredients:

  • 2-3 bakerly soft brioche baguettes
  • 1 3/4 cup of eggnog
  • 3 large eggs
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • For the streusel 1/4 cup of all purpose flour
  • 1/4 cup of light brown sugar
  • 1/2 tsp of cinnamon
  • 2 tbsp of unsalted butter
  • 1/4 cup of sliced almonds
  • For the glaze use 3/4 cup of powdered sugar
  • 2 tbsp of eggnog

instructions:

  1. First, you're going to cut your brioche bread into 1″ thick cubes and arrange in a in an oven dish that fits the quantity.
  2. Then, in a medium bowl, whisk together the eggnog, eggs, nutmeg and cinnamon.
  3. Pour the mix over top of the soft brioche baguette until completely covered.
  4. Now, you want to cover the dish with plastic wrap and refrigerate overnight, or for at least 3 hours so that it soaks properly.
  5. While you let the dish soak, it's time to make the streusel (crumble) topping. Combine the flour, brown sugar and cinnamon in a bowl.
  6. Then you want to cut in the butter using a pastry blender or a fork. It can be made the night before and refrigerated as well.
  7. The next morning or 3 hours later, remove the dish from the refrigerator, sprinkle with the streusel and chopped almonds and bake at 350F for 45-50 minutes, or until the dish looks no longer soggy.
  8. The last part is to make the glaze while it bakes. In a small bowl, whisk together the powdered sugar and eggnog. Drizzle over the French toast and serve, preferably warm.
  9. The final step is of course to enjoooy! Happy holidays!
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