Baked Eggnog French Toast

Recipe by Chung-Ah of Damn Delicious
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With Christmas just 2 days away, what’s better than waking up to eggnog french toast? This baked version can be made the night before so all that needs to be done on Christmas morning is adding the crumb topping and strawberries and then popping this into the oven. How easy is that?

It’s definitely a treat but with lightened up options of using low-fat eggnog and coconut oil in place of butter, this is sure to save you some calories while enjoying all of the decadence of this holiday season!

Yields 4-6 servings

Ingredients:
  • 3 1/2 cups cubed French bread, about 1/2 loaf
  • 2 cups low-fat eggnog
  • 3 large eggs
  • 2 tps vanilla extract
  • 1/2 cup chopped strawberries
  • Maple syrup, for serving
For the crumb topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 cup coconut oil
  • 1 TBSP turbinado sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
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Directions:
Lightly coat an 8x8 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 several hours 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.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.