My aunt in Ashland, Kentucky sent me a version of this recipe. She said someone in her Sunday School class gave her this. She tried it and recommended it. So I gave it a try.
Her version would have fed a whole family. I only had three people to feed, so I cut the recipe in half. If you want to make a 9 X 13 pan of this, just double the recipe.
Eggnog French Toast
1/2 cup brown sugar
1/4 cup butter
1 Tablespoon light corn syrup
1/2 loaf of French or Italian bread
1 cup eggnog
This recipe soaks overnight in the refrigerator, so you have to start the night before.
Whisk the eggs and eggnog and set aside.
Cut the bread into cubes and set aside.
Place the brown sugar, butter and corn syrup in a saucepan and heat over medium heat. Use part of the rest of the stick of butter to grease a 2 quart baking dish.
Stir the melting butter into the brown sugar until dissolved. When it starts to bubble up, remove from the heat and pour into the prepared baking dish.
Place the bread cubes on top of the brown sugar mixture.
Give the egg mixture another whisk and pour over the bread.
Cover with foil and refrigerate until morning.
Set the dish on the counter and heat the oven to 350°. Place the dish in the oven with the foil still on top. Bake for 35 minutes. Remove the foil. I used tongs. Increase the heat to 375°.
Bake for about 7 to 8 more minutes, until the top starts to brown. Remove and let it rest for about 5 minutes. Serve warm.
When you plate the square of French Toast, the brown sugar goodness oozes out from under the toasty warm, eggnoggy bread. Make sure to scoop up all you can to serve with each helping.
I served it with Baked Maple Bacon. No fennel this time as I have two guests that can't have seeds!