This is a sponsored recipe from Acme and Lucerne Dairy products. They have asked me to share this make-ahead breakfast that is perfect for Christmas morning.
Recently I partnered with Acme and shared some great tips and tricks for the holidays. The hacks are great to make things easier and great recipes that work perfectly for the holidays. I love that the tips and recipes from Executive Chef Jeff Anderson can be used all year round to make life easier. The best tip of all, and it is true all year round is using high-quality ingredients, like Lucerne dairy products.
Overnight French Toast
Everyone knows that using a crockpot is a huge time saver and a great hack to have dinner on the table without having to stand at the stove for an hour. The crock pot also makes breakfast a snap too. Use your crock pot to make overnight french toast and have breakfast ready for you in the morning. It takes the cooking time out of your morning and saves you time because the prep is done the night before and the slow cooker does the cooking for you. Take it one step further and make Overnight Eggnog French toast with a Maple Creme syrup.
Eggnog French Toast
The kids and I love french toast. During the holidays, when we have several guests and things can be hectic, I try to use a make-ahead breakfast recipe. That is why a breakfast bake is a perfect idea. We have two types of breakfast bakes that we make. We make a cranberry eggnog breakfast bake that is assembled and made when everyone is ready to eat. When I am thinking ahead, I assemble everything in my slow cooker and make eggnog french toast overnight. I love making eggnog french toast because it adds such a great flavor to the breakfast. Eggnog french toast takes regular french toast and kicks it up to a whole new level.
Eggnog French Toast Casserole in a Crock Pot
Ingredients
1 (18 ounces) French bread loaf
8 eggs
2 1/2 cups Eggnog, divided
1/4 tsp kosher salt
1 1/2 cup maple syrup, divided
2 tsp ground cinnamon
1 tsp vanilla extract
1/2 cup chopped toasted pecans (optional)
Directions
1. To make clean up easier, line a crockpot with aluminum foil and spray with nonstick spray. Cut bread into cubes and place in crockpot.
2. In a medium bowl, whisk eggs. Add 2 1/4 cups eggnog, salt, cinnamon, vanilla, and 1/2 cup maple syrup, whisking well. Pour mixture over bread cubes.
3. Cover, turn on low for 4 hours. Remove lid and sprinkle in pecans. Scoop on plates and drizzle top with Maple Creme Syrup.
4. Microwave, using a microwavable bowl or mug, the maple syrup for 1 minute. Whisk in 1/4 cup eggnog.
To make this even more delicious, serve with Maple Vanilla Whipped Cream and strawberries.
- 1 18 ounce French bread loaf
- 8 Lucerne™ eggs - Available only at Acme
- 2 1/2 cups Lucerne™ Light Eggnog divided- Available only at Acme
- 1/4 tsp kosher salt
- 1 1/2 cup maple syrup divided
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup chopped toasted pecans optional
- Crockpot Eggnog French Toast with Maple Creme Syrup
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To make clean up easier, line a crockpot with aluminum foil and spray with nonstick spray. Cut bread into cubes and place in crockpot.
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In a medium bowl, whisk eggs. Add 2 1/4 cups eggnog, salt, cinnamon, vanilla and 1/2 cup maple syrup, whisking well. Pour mixture over bread cubes.
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Cover, turn on low for 4 hours. Remove lid and sprinkle in pecans. Scoop on plates and drizzle top with Maple Creme Syrup.
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Microwave, using a microwavable bowl or mug, the maple syrup for 1 minute. Whisk in 1/4 cup eggnog.