Seasonal flavors definitely help me and my family get into the spirit that makes the holidays delightful. Like with this egg nog french toast bake with egg nog syrup.
Today’s seasonal holiday flavor is egg nog! I love the flavor, but don’t care to drink it. I do love to use it with my cooking though.
So, I decided to make a seasonal french toast bake recipe using egg nog. Classic Nog from International Delight is what I used to make this wonderful dish. I had no idea that they made egg nog. I also used it to make an egg nog syrup that helps take the egg nog flavor in this dish up another level.
Also, I was surprise to see that International Delight also makes a heat and drink hot chocolate. Since I’m not a fan of drinking egg nog, I grab a carton of that to serve along side this french toast bake. I must say I loved it! Of course, I topped mine with whipped cream.
I love having a tasty breakfast during the holidays. The great thing about this french toast bake is it is made overnight. You make it the night before and place it in the fridge. Then all you have to do in the morning is get it out and bake it. Part of what makes this dish exceptionally wonderful is the streusel topping.
Now you can serve it topped with regular syrup which tastes great or you can pump up the egg nog flavor and top it with egg nog syrup. This syrup is so flavorful and sweet that you only need a light drizzle of it to make it amazing. This is how I like it. It’s egg nog heaven I’m telling you.
- 1 loaf stale French bread or Challah bread, cut into 1 inch cubes
- 8 eggs
- 2 cups International Delight Classic Nog
- ½ cup whipping cream
- 1/2 cup sugar
- 1 Tbsp vanilla
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- ¼ tsp salt
- ½ cup cold butter, cubed
- Grease or spray (with non-stick spray) a 9×13 baking dish.
- Place bread pieces in the baking dish.
- In a large bowl, whisk together the eggs, egg nog, cream, sugar, and vanilla until well blended. Pour evenly over the bread, trying to get every piece wet with the batter.
- Cover the pan and place in the fridge overnight (at least 8 hours).
- In another bowl or in your food processor, add the flour, brown sugar, cinnamon, nutmeg, and salt. Mix until blended. Then add the butter cubes and pulse in your food processor or cut with a pastry blender until crumbly with pea sized pieces. Cover streusel mixture and refrigerate.
- In the morning, preheat oven to 350. Uncover the 9 x 13 pan and sprinkle the streusel mixture all over the top.
- Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
- Cut into squares and serve warm topped with maple or egg nog syrup. Serves 12-18.
- ½ cup Butter
- 1 cup Sugar
- ¾ cup International Delight Classic Nog
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.