With the holidays quickly approaching, there’s an overflowing of eggnog and other holiday-themed beverages. If you find yourself with a fair amount of leftover eggnog, Leah’s eggnog stuffed French toast a good use for leftover eggnog and makes an easy, no fuss breakfast or start to a New Years’ day brunch. You can use the recipe here that includes brandy or you can substitute 3 cups of store bought, non alcoholic egg nog for the brandy, sugar and 1/2 and 1/2.
Eggnog Stuffed French Toast
1 loaf sliced French bread
½ Cup peach brandy
½ Cup brandy
½ Cup sugar
1 ½ Cup heavy cream or half and half
1 T vanilla
2- 8oz pkg cream cheese (softened)
1/3 Cup sugar
zest and juice of 1 medium orange
16 oz pkg frozen blueberries (thawed and drained) or 2 cups of fresh
1 pint fresh blueberries (for serving)
Powdered Sugar (for serving)
In a bowl, whisk the eggs. Add the ½ Cup sugar and all of the brandy stirring by hand until the sugar is dissolved. Add the cream or half and half, vanilla and nutmeg. Stir until well blended.
In a mixing bowl, beat together (with an electric mixer) the cream cheese and 1/3 Cup sugar until well blended. Stop the mixer and add the zest and the fresh juice. Mix again slowly until well combined. Gently fold in the blueberries by hand.
Grease a 13×9 baking dish (cooking spray is fine). Line the bottom of the pan with French bread, overlapping the slices slightly. Top the slices with the cream cheese mixture, spreading it almost to the edges. (leave a ½ inch border) Top the cream cheese with the rest of the sliced bread, overlapping slightly and covering all of the cream cheese completely. (press down on the bread to flatten it all)
Slowly pour the eggnog mixture over the bread in the pan. Let the mixture soak into the bread as you go. Cover the dish tightly with saran wrap and let it sit 30 minutes or overnight in the refrigerator. (overnight is best!)
Bake, uncovered, in a 375 degree oven for 40-50 minutes or until the bread on top is puffy and toasty, golden brown.
Top with powdered sugar and fresh blueberries (if desired) before serving.