I really liked the flavors of this Baked White Chocolate Eggnog French Toast, and was very happy with how it came out. This makes a great breakfast dish, or you can have it as a late night dessert!
Baked White Chocolate Eggnog French Toast
I really liked the flavors of this Baked White Chocolate Eggnog French Toast, and was very happy with how it came out. This makes a great breakfast dish, or you can have it as a late night dessert!
Ingredients
- 6 cups cubed bread (16 oz loaf)
- 1 pint eggnog
- 3 eggs
- 1/3 cup sugar
- 2 tablespoons maple syrup
- 1/4 cup rum
- 2/3 cup cranberries, chopped
- 1/2 cup white chocolate chips
- 1-14 oz can sweetened condensed milk
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tablespoon butter
Instructions
- Preheat oven to 375 degrees F and grease an 8x8 baking dish with butter.
- Place bread in a large bowl and set aside.
- Whisk eggnog, syrup, rum, eggs, sugar, cinnamon, and ginger in a medium mix bowl.
- Pour over bread and mix. Allow the bread to sit and absorb the liquid for 45 minutes stirring
- every 5-10 minutes.
- Layer 1/2 the bread mixture into the baking dish.
- Next, layer 1/2 cranberries, 1/2 sweetened condensed milk, and chocolate chips.
- Repeat with remaining ingredients.
- Bake in the oven for 50 minutes.
- Allow casserole to rest for 15 minutes before serving. Serve warm.
Recipe and Photo: The Bitchin’ Kitchin’
