Eggnog French Toast Strata with Cranberry Syrup
Make your holidays merry and bright, by serving this scrumptious French toast recipe, as your crew awakens from their slumber. With so much preparation necessary for the big day, this easy recipe can be made ahead, rather than standing at the stove making French toast. Take some of the pressure off getting breakfast or brunch on the table with this clever
recipe.
We literally stumbled across this recipe when researching amazing recipes from our past, for our Found Recipes cookbook. It's a combination egg strata meets French toast, with a creamy eggnog flavor. As the casserole rests in the fridge, it soaks up all the eggnog and nutmeg goodness. Bake it the next morning to its golden-brown perfection and serve it with a quick cranberry syrup made using canned cranberries. It’s a delicious breakfast to make all winter long, not just for the holidays. It rates high on the heartiness and cozy factors scale and is a welcomed friend on a chilly morning.
Serve with crisply cooked bacon or your favorite cooked breakfast sausages, some red and green seedless grapes or orange wedges. Then add your favorite breakfast beverages for a simple way to have an outstanding weekend breakfast or brunch.
Eggnog French Toast Strata with Cranberry Syrup
- Prep Time 15 min
- Total 9 hr 0 min
- Servings 8
- Ingredients 9
Ingredients
Strata
- 1 loaf (1 lb) French bread, cut into 1/2-inch-thick slices
- 3 oz (from 8-oz package) cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
- 2 1/2 cups dairy eggnog
- 6 tablespoons butter, melted
- 8 eggs
- 1/4 teaspoon ground nutmeg
Cranberry Syrup
- 1 cup frozen cranberry raspberry juice concentrate (from 12-oz can), thawed
- 1 cup jellied cranberry sauce (from 14-oz can)
- 1/3 cup sugar
Instructions
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Step1Grease 13x9-inch rectangular or oval (3-quart) baking dish with vegetable shortening or spray with cooking spray. Arrange enough bread slices to cover bottom of greased dish. Spread tops of bread slices in dish with cream cheese. Arrange remaining bread slices over top.
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Step2In large bowl, mix eggnog, butter and eggs with whisk until well blended. Pour evenly over bread slices. With back of spoon, gently press bread into dish. Sprinkle with nutmeg. Cover with plastic wrap; refrigerate 8 hours or overnight.
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Step3Heat oven to 325°F.
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Step4Uncover dish. Bake 30 to 35 minutes or until center is set and edges are light golden brown. Let stand 10 minutes before cutting.
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Step5Meanwhile, in 1-quart saucepan, mix all syrup ingredients. Cook over medium-low heat, stirring constantly with whisk, until cranberry sauce and sugar have melted.
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Step6Cut into 2 rows by 4 rows. Serve with warm cranberry syrup.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 560
- Calories from Fat
- 220
- Total Fat
- 25g
- 38%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1/2g
- Cholesterol
- 260mg
- 87%
- Sodium
- 600mg
- 25%
- Potassium
- 300mg
- 8%
- Total Carbohydrate
- 69g
- 23%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 37g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
