Overnight French Toast Recipe - Holiday Breakfast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
An easy and sinfully delicious overnight french toast recipe featuring Hood® vanilla eggnog, cinnamon, and pecans.
  • Sliced brioche loaf, about 1 lb. total
  • 8 large eggs
  • 3 c. Hood® vanilla eggnog
  • ½ tsp. salt
  • ½ tsp. ground nutmeg
  • ½ c. butter, softened, plus extra for buttering the dish
  • 1 c. dark brown sugar
  • ¾ c. chopped pecans
  • 1 tsp. ground cinnamon
  1. Generously butter a 13x9x2 baking dish.
  2. Slice the brioche into triangles and arrange them in two rows, with triangle points sticking up.
  3. Crack the eggs into a large bowl and use an electric mixer to beat them on high until lighter in color and slightly thickened, about 3 minutes. Whisk in the eggnog, salt, and nutmeg. Slowly pour the eggnog mixture over the brioche so it has time to soak in a bit as you go. Push the bread down with your hands, if necessary, to allow all of the bread to soak up the custard.
  4. Place the softened ½ c. butter, brown sugar, pecans, and cinnamon in a medium bowl. Use a pastry cutter to combine everything until it resembles coarse sand. Spread evenly over the top of the brioche and use your hands to push some of the topping down in between the bread slices. Cover with plastic wrap and refrigerate overnight.
  5. In the morning, preheat the oven to 350º. Remove the plastic wrap and bake in the oven until the french toast is puffy and golden, 35-40 minutes.
Recipe by The Chronicles of Home at https://www.thechroniclesofhome.com/2018/11/overnight-french-toast-recipe-holiday-breakfast.html