Yesterday morning I woke up really early after having very little sleep. It was one of those days where you should be tired when you are up since you really didn’t sleep but instead you’re wired. Ever have one of those? Well that’s how I was yesterday and while packing up goodies for the school and getting the hubby and kids ready I decided I should also work on a new breakfast recipe. I came up with an Eggnog French Toast Bake with Bourbon Caramel Sauce. Yes, clearly I was a bit overly ambitious yesterday but I get like that sometimes. The hubby and I were the ones who got to enjoy it but enjoy it we did.
As if french toast, eggnog and caramel were not already rich and decadent enough, oh no. I had to go throw them together and make something that was divine. You see for the bread I used cocktail croissants. Oh goodness, that’s right another level of richness. This is definitely something to make for Christmas breakfast or Easter even since they have eggnog out then too. It is so good! No, I mean really, soooo good! That says something too because I a, not a huge fan of french toast.
- 6 lg. eggs
- 1/2 c. heavy whipping cream
- 3/4 c. eggnog
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 12 cocktail croissants
- 1/2 c. brown sugar
- 1/4 c. heavy whipping cream
- 6 tbsp. butter
- 1 tbsp. bourbon
- Preheat oven to 350° and spray a 9x13" pan with baking spray. Tear all of the croissants into 5-6 pieces and place in a large bowl.
- In a large bowl whisk together the eggs, cream, eggnog, cinnamon and nutmeg. Pour the custard mixture over the croissants. Stir to thoroughly coat all of the bread. Pour into the prepared pan and very lightly press down to make sure that all gaps are filled and excess liquid is absorbed some. Bake for 35-45 minutes. While that is baking make the caramel sauce.
- Combine the brown sugar, cream and butter in a saucepan over medium heat. Use a whisk to stir until it is all combined and the butter is melted. Continue to heat for five minutes stirring occasionally and adjusting heat as necessary. Add the bourbon and cook for five more minutes stirring occasionally. If it is bubbling up to much lower the heat some.
- Cut french toast bake into squares and plate. Top each with desired amount of caramel sauce.
- Leftover caramel sauce can be stored in an airtight container or jar in the refrigerator.
- In the picture two tablespoons of caramel sauce was used.
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