Baked Egg Nog French Toast

Make this Baked Egg Nog French Toast recipe on Christmas Eve and refrigerate; then, it's ready to bake on Christmas morning! (Now that's using the ol' "noggin"!)

Baked Egg Nog French Toast


French Toast

  • 1 Loaf Rhodes™ Frozen Bread Dough
  • 3 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 5 eggs
  • 3 cups egg nog
  • Nutmeg

Cranberry Orange Syrup

  • 16 ounces jellied cranberry sauce
  • 1/4 cup sugar
  • 1/2 cup orange juice


  1. French Toast: Bake bread dough according to package instructions and slice into 12 slices.
  2. In a bowl, mix the softened cream cheese and sugar until well combined. Spread cream cheese mixture over 6 slices of bread. Place these 6 slices in a sprayed 9 x 13-inch baking dish cream cheese side up. Top with remaining 6 slices of bread.
  3. In a large bowl, combine eggs and egg nog and whisk until well blended. Pour evenly over bread slices. Gently press bread slices down with the back of a wooden spoon.
  4. Cover and refrigerate overnight or at least 8 hours.
  5. Remove from refrigerator 30 minutes before baking.
  6. Uncover dish and sprinkle with nutmeg.
  7. Bake at 350 degrees F for 40-45 minutes.
  8. Serve warm with Cranberry Orange Syrup.
  9. Cranberry Orange Syrup: Combine ingredients in a saucepan. Cook over medium heat, stirring occasionally until sauce is melted and mixture comes to a boil.

Recipe and photo used with permission from: Rhodes Bake-N-Serv

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