Overnight Café Au Lait French Toast
8 large eggs
1/4 cup firmly packed brown sugar
1 teaspoon espresso powder
3 cups Kemps Vanilla Egg Nog or Cinnamon Egg Nog
1 loaf (1 lb) French bread, cut into 1-inch slices
1/2 cup firmly packed brown sugar
2 tablespoons cold butter
Spray the bottom and sides of a 13×9-inch baking dish or 3-quart deep casserole with cooking spray or generously grease with butter. Stand the bread slices at an angle overlapping each other in the pan.
In large mixing bowl, whisk the eggs, brown sugar and espresso powder until smooth. Whisk in the egg nog until well mixed. Pour evenly over the bread slices. Rotate bread slices to make sure they are covered with egg nog mixture. Cover and store in refrigerator overnight.
To make the streusel, use a fork and cut butter into the brown sugar until well mixed. Cover and refrigerate.
When ready to bake the French toast, preheat oven to 350˚F. Uncover the French toast and rotate the bread slices again to cover with egg nog mixture. Sprinkle streusel over bread.
Bake for 35 to 45 minutes until golden brown and egg nog mixture puffs up and is set. Serve warm.
Kids Fav – skip the espresso powder.
Nut Lovers Fav – sprinkle chopped nuts over top before baking.
Café Fav – Garnish servings with chocolate-covered coffee beans.
Switch out the French bread with croissants, Challah bread or raisin bread for a tasty surprise.