Egg Nog French Toast Bake
This is a great relatively easy dish that is prepared the night before. So all the prep is done beforehand and you just put it in the oven.
I made 2 dishes of this. So I’ve downsized the recipe so it’s smaller.
2 cups of egg nog (I like the horizon 2% egg nog)
2 tsp vanilla
5 cups of torn or cubed bread (I used cinnamon bread and challah mixed)
1 tsp nutmeg
1 granny smith apple diced
1/2 cup of sugar
1 tbsp of cinnamon
bit of butter
Cube and tear bread a day or two before so it stales a bit.
Dice 1 granny smith apple. (you can do more if you want to go heavy on the apples) After dicing, stir in 1/2 cup of sugar and 1/2 tbsp of cinnamon.
Spray the pan or butter the pan. For this I buttered the pan. Create a layer of torn bread pieces and apples.
Layer the cubes and apples until your dish of choice is full. Mix together eggs, egg nog, vanilla, nutmeg and dash of cinnamon. Whisk together ingredients and pour over bread cubes in dish. You can mix it up a bit to distribute the liquid. You want it saturated but not overly wet. If you find it not spread evenly remove some bread or if you have too much liquid, add more cubes.
Refrigerate in a covered dish overnight. Use lid, tin foil, or plastic wrap.
When you wake in the morning. Pre-heat oven to 350. Sprinkle a little brown sugar on top create a crunchy topping. The key is to cook until no longer moist. It will take 35-50 minutes depending on the thickness of your dish. If you use a more shallow dish it will take closer to 35 minutes.
Let Cool. Enjoy. Sprinkle with powdered sugar and serve with maple syrup.