Eggnog French Toast Bake


  • 4 Farm Pride eggs, whisked
  • Butter, for dish
  • 1 large loaf bread, sliced 1″ thick
  • 4 c. eggnog
  • 2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • Warm maple syrup, for drizzling
  • 1/4 c. chopped pecans, for topping



  1. Butter a 9″-x-13″ baking dish and arrange bread slices in an overlapping layer.
  2. In a large bowl, whisk eggs, eggnog, vanilla, cinnamon, and nutmeg until combined. Pour mixture over bread and press bread down, making sure all pieces are submerged in eggnog-egg mixture.
  3. Cover baking dish with aluminum foil and refrigerate, 3 hours, or up to overnight.
  4. When ready to bake, preheat oven to 350°. Transfer dish to oven and bake, covered, until cooked through, 25 minutes.
  5. Serve with maple syrup and pecans.

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