Eggnog French Toast with Gingerbread Syrup
This Eggnog French Toast with Gingerbread Syrup is my new favorite Christmas breakfast. Get a taste of Christmas in every gooey, delicious bite!
Eggnog French Toast:
Cut bread into thick slices (about 3 inches wide) and arrange in a lightly sprayed 9x13 inch pan.
In a large bowl beat together Meadow Gold eggnog, eggs, sugar, spices, and vanilla.
Pour mixture over bread slices, I like to turn them a few times to ensure good coating. Optional: Sprinkle the tops with a little cinnamon and sugar. Cover and refrigerate overnight (or for at least 3 hours).
In the morning bake for 45 minutes at 350 or until golden brown. Serve with gingerbread syrup and whipped topping (optional).
Calories: 521kcal | Carbohydrates: 96g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 326mg | Potassium: 242mg | Fiber: 2g | Sugar: 45g | Vitamin A: 230IU | Vitamin C: 0.8mg | Calcium: 133mg | Iron: 3.8mg