In November I made Not Your Mother's French Toast using Greek yogurt. Well a fabulous reader made the suggestion to try french toast with eggnog and I loved the idea. My family has a big breakfast on Christmas morning and I thought that this would be great time to try eggnog french toast. But the more I thought about it, I knew that I could make this dish even better. I decided to use challah bread and added nutmeg to compliment the eggnog.
The results were incredible! The challah bread melted in my mouth and the eggnog kept the bread so moist Mr. Apron and I did not need syrup. If you have never tried challah bread, now is a great time to start. It is slightly sweet and for some reason combined with french toast batter makes the most delicious combination that is quite addictive. I promise that this dish will not disappoint. I know I will be making it again next Christmas.
Challah Bread Eggnog French Toast Loaf
One challah bread loaf (preferable several days old)
1 1/2 sticks butter sliced
1 1/2 cups light brown sugar
2 teaspoons cinnamon divided
2 teaspoons nutmeg
2 cups eggnog
1/2 teaspoon vanilla
Mix together brown sugar and one teaspoon of cinnamon set aside. In a medium sized bowl add eggnog, eggs, vanilla, nutmeg and remaining teaspoon of cinnamon. Beat together with a handheld mixer until well blended. Place in refrigerator until ready to use.
Spray a loaf pan with a non-stick cooking spray. Slice challah bread as evenly as possible. Layer about three pieces of bread on bottom of pan, enough to cover the bottom. Challah bread isn't uniformly shaped, cut the bread to make it to make to fit the pan as best you can. It's ok if it overlaps.
Evenly distribute one quarter of the brown sugar mixture on top of the bread. Place one quarter of the butter on top of the brown sugar. Repeat with three more layers of bread, brown sugar and butter. (You may not use the entire loaf of challah bread). Top with remaining three pieces of bread. Slowly pour eggnog batter on top of the bread. Be sure to evenly distribute it and get in all the corners and edges. Cover with parchment paper and wrap with foil. Place in refrigerator and allow to sit overnight.
The next morning preheat oven to 325 degrees. When oven is at temperature remove loaf pan from refrigerator. Place loaf pan on a cookie sheet to catch any dripping to put in oven. Bake cover for one hour. After one hour, remove foil and parchment paper and bake for another 20 minutes. Remove from oven and invert loaf over a cutting board. Cut loaf and serve.