Gluten Free Baked Eggnog French Toast Recipe
In my family, Christmas is all about the morning and all the joyful, fabulous chaos that comes with it. And once the chaos starts to settle, we need food.
I don’t like to miss a single moment of the chaos, stuck in the kitchen making breakfast, so I get prepared. I make something the night before that can be baked off while the presents are exchanged and unwrapped.
This Gluten Free Baked Eggnog French Toast recipe just screams Christmas Morning! And it couldn’t be easier; mix it up the night before, pop it in the oven in the morning, and after about 45 minutes enjoy the deliciousness! As an added bonus, your house smells a-maz-ing while it bakes – adding to the enchantment of Christmas.
Recipe notes: I like to use gluten free baguettes in this recipe, I use 2 packages which is 4 loaves total. If you prefer, you can use a whole loaf of your favorite gluten free bread cut into cubes. Need to make this dairy free? Substitute the butter for a dairy free butter alternative and check out all of these options for prepared dairy free egg nog. And as always, I use cage free, pastured eggs (I prefer Nature’s Yoke). I always use kosher salt, if you use table salt in your recipes, cut the amount in half.
The night before you plan to serve the dish, whisk together the eggs, eggnog, cinnamon, nutmeg, salt, and vanilla in a large mixing bowl. Add the bread cubes and toss until the bread is coated.
Pour ¼ cup melted butter into the bottom of a 9 by 12 inch baking dish and swirl to coat the bottom of the dish with butter. Pour in the bread mixture. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the dish from the fridge and let sit at room temperature while the oven preheats. Preheat oven to 350 degrees.
Drizzle the remaining ¼ cup melted butter over the top, sprinkle on the brown sugar and bake, uncovered for 45 minutes. Let sit a few minutes before serving. This dish can also be fully baked, cooled, and refrigerated and then reheated before serving.
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