RecipeEggnog French Toast Bake

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 13 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 45 mg
  • Total Carbohydrate: 41 mg
  • Dietary Fiber: 0 g
  • Total Sugar: 11 g
    • Natural Sugar: 5 g
    • Added Sugar: 6 g
  • Sodium: 440 mg

Welcome to carb-alicious heaven. This festive spin on French toast is light and indulgently delish. The soaked bread slices meld together in the baking pan creating a moist and fluffy chew, and the warm seasonal spices will instantly put you in the holiday mood. As for the topping, you can either drizzle on maple syrup or make the accompanying Almondmilk Nog sauce. It’s super simple to prep (it can be done in the microwave or on the stovetop in a small saucepan) and adds an extra layer of merriment (with or without the rum).   

  • Prep time
  • Total Time
This recipe makes 8 servings
  • • 6 large egg whites
  • • 2 large eggs
  • • 2 cups Almond Breeze Almondmilk Nog
  • • 1 tablespoon vanilla extract
  • • 1 teaspoon ground cinnamon, plus more for sprinkling
  • • ⅛ teaspoon ground nutmeg
  • • ¼ teaspoon kosher salt
  • • 14 slices day-old whole-grain bread

Almondmilk Nog Sauce

  • • 1 cup Almond Breeze Almondmilk Nog
  • • 1 teaspoon vanilla extract
  • to ¼ teaspoon ground cinnamon, or more to taste
  • • ⅛ teaspoon kosher salt
  • • 2 teaspoons cornstarch (do not add more)
  • • 2 tablespoons maple syrup
  • • Optional: 1 to 2 teaspoons rum or ½ teaspoon rum extract

To prepare the French Toast:

Preheat oven to 375˚. Liberally mist a 9 x 13 baking dish with oil spray and set aside.

In a large mixing bowl, whisk the egg whites, whole eggs, Almond Breeze Almondmilk Nog, vanilla, spices, and salt. One at a time, submerge each slice of bread into the mixture, coating both sides in liquid, and lining them up in the baking dish forming two long rows (7 slices per row, overlapping them to create two even layers of bread. If your slices are small you can position both bread rows in an upright fashion. But if they’re larger slices, turn the bread sideways for at least 1 of the rows, as in my picture. You may want to line both rows sideways). Pour the remaining Almondmilk Nog mixture evenly over the rows of bread and press down gently to allow the liquid to soak in. Sprinkle extra ground cinnamon over the tops and cover with aluminum foil.

Place in the oven and bake covered for 20 minutes. Uncover and bake for an additional 20 to 25 minutes or until golden brown crust forms and no liquid remains. The center will start to puff as well. Allow French toast to set slightly before slicing to serve. Serve warm with Almondmilk Nog sauce drizzled over the top.

To prepare the Almondmilk Nog

In a medium microwave-safe bowl, whisk together Almond Breeze Almondmilk Nog, vanilla, cinnamon, salt, and cornstarch (do not add more than 2 teaspoons cornstarch or it’ll become too starchy). Make sure no lumps remain. Microwave on high for 30 seconds at a time, stirring in between, until it starts to thicken, about 2 to 3 minutes total. You will notice some foam forming towards the end; watch carefully so you can remove before it bubbles over. Remove from microwave, give it a good stir and mix in maple syrup and optional rum. Drizzle warm sauce generously over French toast.

Nutrition info provided without sauce. Add 10 calories and 1.5 grams of sugar for each tablespoon of Almondmilk Nog sauce you drizzle on top. 

Try my Mug French Toast.