Baked Eggnog French Toast

For the holidays this year, we highly recommend whipping up a batch of Baked Eggnog French Toast for your friends and family. The recipe is quick and easy, and can be made the night before. It's festive and decadent, sure to please the pickiest of eaters. Plus, we made this french toast with farm fresh egg nog from Garry's Meadow Fresh. This is the best egg nog we've ever tasted! It is thick and creamy, and is made from 100% Jersey Cow milk. These Jersey cows are pastured raised here in Oregon, and are never given antibiodics or artificial growth hormones. (The photo above is from our TV taping at Fox 12 for their More Good Day Oregon segment, which will air on 11/18! We also demoed an eggnog cocktail recipe with Eastside Distilling's Below Deck Silver Rum. Be sure to check it out!)

Lady Lane Farms (the name of the farm where Garry's milk comes from) will be at the Market on Saturday, 11/21, with their farm fresh milk, egg nog, half & half, and chicken eggs. Be sure to grab a quart of their farm fresh egg nog to make this French Toast! (Note: if you can't make it to the market this weekend, their products are available in most New Seasons Markets in the area.)

See below for our recipe for super delicious Baked Eggnog French Toast!

BAKED EGGNOG FRENCH TOAST

Recipe adapted from Annie's Eats

1 loaf challah bread (or other white bread), cut into cubes

4 eggs

2 cups Garry's Meadow Fresh Egg Nog

1/2 cup whole milk (or cream)

1/4 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Optional toppings: chopped hazelnuts, maple syrup, whipped cream, dried cranberries.

Method:

Preheat oven to 375 F. Grease a 9x13 baking pan.

Whisk together the eggs, egg nog, milk, maple syrup, vanilla, and spices.

Arrange bread cubes in the pan. Pour custard over the top of the bread, ensuring that all bread is soaked. Add a bit more liquid, if necessary. Cover, and refrigerate for at least 2 hours. (We recommend soaking overnight). Bake (covered) for 20-25 minutes, or until the custard is set and the bread is beginning to turn golden brown. Serve warm, with maple syrup. It's especially delicious with a little whipped cream, chopped hazelnuts, and dried cranberries!