Eggnog Chocolate Chip French Toast Bake
Eggnog Chocolate Chip French Toast with Cinnamon Crumb Topping. Christmas is so close and brunch on Christmas morning is basically the most important part of the day. There is nothing more festive than an eggnog French toast bake using St. Pierre’s chocolate chip brioche topped with lots of whipped cream and pomegranate arils. Pair with some hot chocolate and of course mimosas because it’s Christmas, you know?!
Christmas brunch is seriously the best part of Christmas. Mimosas? cinnamon rolls? egg casseroles? French Toast Bakes? Oh yeah, just the best. The spread is always decadent. And there’s always WAY too much food. But its’s Christmas so it’s necessary to go over board.
Your spread definitely needs to include a little bit of sweet and a little bit of savory. Eggnog Chocolate Chip French Toast is definitely bringing the perfect sweet dish to the table. This one is a little over the top. Which is great because it’s Christmas, and Christmas needs to be extra.
Fluffy chocolate chip brioche smothered in an eggnog mixture. Topped with a cinnamon crumb topping. Heavy on the whipped cream topping and sprinkled with pomegranate arils and powdered sugar. I mean not only is this dish gorgeous, but it seriously is delicious!
Ingredients:
For the French Toast
1 loaf St. Pierre’s chocolate chip brioche
5 large eggs
1 3/4 cups eggnog
1/2 teaspoon cinnamon
1 teaspoon vanilla
For the Crumb Topping
1/2 cup flour
1/2 cup brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter; melted
powdered sugar, pomegranate arils, and whipped cream for serving
Directions:
Grease a large cast iron skillet. Arrange the slices of brioche in the skillet.
In a large bowl whisk the eggs, eggnog, cinnamon, and vanilla. Pour the egg mixture over the bread until fully submerged.
Meanwhile, make the crumb topping. Whisk together the flour, brown sugar, sugar, and cinnamon. Stir in the melted butter. Crumble the topping over the French toast. Cover with foil and refrigerate overnight.
Pre-heat the oven to 350 degrees. Bake for 30 minutes. Serve topped with powdered sugar, pomegranate arils, and whipped cream.
