If you’re like me, you see the word “eggnog” and stop in your tracks. Then, when you see that the very next word is “Challah” it’s over. Eggnog Challah French Toast. It sounds tempting, doesn’t it? Truth be told, I don’t even really like French Toast all that much, but when I saw a version of this recipe in a recent edition of Food Network Magazine, I had to (1) tear it out and leave it sitting around so that I would be sure to, (2) make it. That’s my strategy—leave crap out so that I can’t help but stumble over it, then I’m forced to do something about it.
Before we get started on the inevitable healthy eating craze that envelops all of us for about two weeks into the New Year, it’s important to do all the things. All the food things. Which is how we get to the The Eggnog Challah French Toast Miracle, which is why you came here in the first place. Be warned, this is an overnight recipe, so don’t get all excited about this without knowing that right up front. Notice how I wrote that in bold so that you won’t miss it? I’m nice like that.
So, go to the store and buy a loaf of Challah bread. Of course, if you’re feeling like a massive overachiever, you can make it yourself. I like this no-knead recipe: Easy No-Knead Challah Bread from Genius Kitchen which I usually cajole a kid into making for me. Then you need eggnog. That, too, you can yourself using this recipe from The Kitchn: How to Make Homemade Eggnog. However you get to the Challah and Eggnog, be prepared to combine both with a tad bit of patience, and you’re in for a treat the next morning. Here’s how to make The Eggnog Challah French Toast Miracle happen:
2 Cups Half-and-Half (I used Heavy Whipping Cream) (why the hell not?)
1 Cup Eggnog
2 Tbs Coconut Sugar (a modest nod to healthiness in this move)
2 Tbs Packed Light Brown Sugar
1 Tbs Vanilla Extract
1 Tsp Nutmeg
½ Tsp Cinnamon
¼ Tsp Salt
1 Loaf Challah Bread, sliced ½ inch thick
3 Tbs Coconut Sugar
½ Tsp Nutmeg
Confectioner’s Sugar for dusting
Maple Syrup or Whipped Cream (to cancel out that coconut sugar)
Ready to do it? Grab a large bowl and whisk the eggs in it. Add the half-and-half or heavy whipping cream, vanilla, and both the brown sugar and the coconut sugar. Add cinnamon, salt, and nutmeg.
Arrange the Challah in a 9×13 baking dish by stacking it slightly on top of one another. It’ll look a bit like this …..
Pour the mixture masterpiece you’ve just created over the bread and press it down a little so that it will absorb.
Cover and refrigerate overnight. I actually refrigerated mine for two nights because, well, things happen.
When you’re ready to bake it, preheat oven to 350. Add the 3 Tbs Coconut Sugar and the ½ Tsp Nutmeg and sprinkle it over the top. Bake for about 40 minutes or until nicely browned and puffed up. If you like, dust that baby with some Confectioner’s Sugar (I did not do that, obviously) and if that’s not enough sweetness for you, add some Maple Syrup or Whipped Cream. I found this fairly sweet to begin with, so I can’t imagine adding either of these things, but my children, as children tend to do, felt differently.