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Overnight Eggnog Apple French Toast

Course Breakfast
Cuisine American
Keyword french toast, holidays
Total Time 1 hour 30 minutes
Servings 6
Author Christine Ma

Ingredients

Overnight french toast

  • ¼ cup butter (57 grams)
  • 4 medium Granny Smith apples, peeled and sliced
  • ⅓ cup brown sugar (67 grams)
  • ⅓ cup maple syrup (111 grams)
  • 1 teaspoon cinnamon
  • 1 pound challah or brioche bread
  • 2 cups eggnog (500 ml)
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon nutmeg
  • ¼ cup all-purpose flour (37 grams)
  • ¼ cup brown sugar (50 grams)
  • ¼ cup chopped raw pecans (30 grams)
  • ½ teaspoon cinnamon
  • 3 tablespoons cold butter, cut into small chunks (42 grams)

Instructions

  • Grease a 9x13-inch baking dish with butter. Set aside.
  • Melt butter in a large saucepot over medium heat. Add sliced apples, brown sugar, maple syrup, and cinnamon, stirring to combine. Bring a to simmer and continue to cook until apples are softened and syrup is slightly thickened, about 12-15 minutes. Remove from heat and let cool slightly.
  • Pour half of the apples with the liquid in the bottom of the prepared baking pan.
  • Slice challah into 1-inch thick slices. In a large bowl, whisk together eggnog, eggs, vanilla, and nutmeg until well combined. Dip challah slices in batter, letting each slice sit in the batter for 10 seconds. Arrange the bread slices on top of the apples in the baking dish. Pour remaining eggnog batter evenly on top of the bread.
  • Spoon remaining apples on top of the bread. Cover and let rest in the fridge overnight, about 8-12 hours.
  • Preheat oven to 325 degrees F.
  • Cover the french toast with aluminum foil and bake for 35 minutes.
  • Meanwhile, make pecan streusel. Mix all-purpose flour with brown sugar, chopped pecans, and cinnamon in a medium bowl. Use a pastry cutter or two forks to cut in the butter until well combined. The resemble should resemble coarse sand.
  • Remove french toast from the oven and remove the cover. Increase oven to 375 degrees F.
  • Sprinkle streusel on top and bake for another 5-7 minutes or until golden brown. Remove from the oven and serve warm.

Notes

You can use any type of baking apple including but not limited to Honey crisp apples, Fuji, Braeburn, and Gala apples.
The pecan crumble can also be prepared the day before. Keep the crumble in the refrigerator until ready to use.