Oven Baked French Toast Recipe (w/ Brown Butter Caramel + Creamy Eggnog Sauce)
Serves 8
25 mins prep
0 mins cook
25 mins total
This easy, delicious Oven Baked French Toast Recipe has a brown butter caramel and eggnog sauce that makes it a perfect dish to serve with some savory entrees at Christmas brunch.
For Brown Butter Caramel:
For French Toast Bake:
For Eggnog Sauce:
For Cinnamon Sugar Dust:
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To brown the butter: in a medium-sized pot add the butter, and stir constantly over high heat. In a few minutes, the butter will foam up, cooking off any water content. Continue stirring, waiting for it to foam up a second time. After it foams the second time, the butter will begin to change color from golden to amber to chestnut red to brown. Once it contains mainly dark brown color, immediately transfer to a heat-safe container, and allow to cool.
Combine the brown sugar with the butter and evenly spread it on the bottom of a 9x13 in casserole dish.
Preheat the oven to 375F.
Cut your slices of bread in half (width-wise), saving the round top halves.
Arrange the pieces of bread (on top of the caramel layer) in two lines across the casserole dish, lightly fanning them like dominos. Set aside while you prepare the custard filling.
In a medium-sized bowl, combine eggs, cream, milk, sugars, salt, and vanilla. Whisk until thoroughly combined. Pour the egg custard mixture over the casserole dish. Lightly push the tops of the bread to ensure being coated with custard.
Bake for 32 - 35 minutes, until the top is browned and the custard is set.
While the French Toast bakes, prepare the Eggnog Sauce. In a small pot, heat + combine the eggnog, milk, sugar, and butter, and bring it to a simmer. In a small dish, whisk together the flour and 2 – 3 tbsp of eggnog until smooth. Add the pot and bring the sauce to a rolling boil to thicken. Transfer immediately to a bowl to cool.
Once the French Toast Bake is done, serve immediately with cinnamon sugar dust and Eggnog Sauce.
