One of the best thing that could happen for breakfast is having this Eggnog Pecan Crumble French Toast on your table. What could be more holiday than this? A twist on my classic French toast just for the holiday season. Thick bread dipped in eggnog and first cook on stove top and baked in the oven to finish it off.

I had been having this for breakfast quite a lot lately, thanks to my leftover eggnog and ended up with this delicious breakfast bread. The thing with eggnog is that I really cannot drink it, so maybe you are asking then why I am buying it. I used eggnog mostly for baking but not for drinking. I had used it to make 2 variations of oatmeal which I will also share with you in the next few weeks, I also use it for making cookies and pancakes. I found a great way to use it and I was happy with it. 

How is This Different from Regular French Toast?

First, this has been twice cook. First is by cooking it on your top just to get the bread nicely browned and then it is transferred into the oven to finish it off and to make it crunchy. The cooking on stove top will somehow release the moisture from the bread and will make the bread nicely browned so it doesn’t get soggy. The baking makes the French toast texture crunchy and this is very important so you end up with a nice toasty and crunchy French toast. Plus baking helps the crumble toppings to dry up and become crunchy which add a really great texture to the French toast. Both steps are important, so do not skip either so you get the same result as what I have in the photo, and of course the taste. 

Ingredients:

• 2 pieces sliced loaf Bread (White, Whole Wheat or any Sweet Breads that are few days old)
• 3/4 cup Eggnog
• 2 tbsp Brown or White Sugar (or any desired sweetener)
• 1/2 tsp Vanilla Extract – optional

Crumble Toppings:

• Oil Spray for greasing the pan
• 3 1/2 tablespoon chopped Pecan or Walnut
• 2 tablespoon Flour
• 1 tablespoon Brown Sugar
• 1 tablespoon granulated Sugar
• pinch of Salt
• pinch Cinnamon or Nutmeg
• 3/4 cup Eggnog

Substitution

• Eggnog – can be substituted with 3/4 cup Milk + 1 beaten egg
• Pecan – can be substituted with Walnut or Almonds
• Oil Spray – can be substituted with melted butter
• Cinnamon – can be substituted with Nutmeg

Can I still Make this Without the Eggnog?

Yes you can. Instead of Eggnog, use same amount of milk and add 1 beaten egg to it, plus all the other ingredients. Follow the same instructions for the crumble.

Instructions:

1. Pre-heat the oven to 350F.
2. Custard Mixture: Mix Eggnog, vanilla extract, salt, brown and granulated sugar.
3. Make the Pecan Crumble: Melt the butter. Add granulated and brown sugar and mix until combined. Add flour and mix until thick. Add chopped pecan and chop again. You should end up with a thick nut crumble, like in the photo. Set aside in the refrigerator to chill.
4. Dip the Bread: Dip the sliced bread in the egg and milk mixture until fully coated. I like using square pan when dipping the bread, but you can use any bowl you have that is good enough to submerge the bread without deforming the shape. Leave for 5 minutes to allow bread to absorb the mixture. If using a somewhat new bread, do not soak for too long to avoid the bread getting soggy.
5. Toast the Bread: Spray a heated non-stick pan with oil or grease with butter. Do NOT put a lot of oil or butter. Cook for 5 minutes in medium heat. This will help the bread to have a nice crunchy stable bottom. Very carefully lift away from the pan and transfer in a parchment lined baking pan. The center of the bread will be soft and weigh down by the toppings so it will become fragile to lift. Do it carefully as not to tear it apart. I used 2 flat cooking spatula to lift it.
6. Coat with Pecan Crumble: Sprinkle pecan crumble on top of the bread. Slightly press to make the crumble stick to the bread.
7. Bake the Bread: Arrange the bread in a parchment lined pan. Bake the bread for 25 minutes. The bottom of the bread will get even crunchier, as well as the crumble topping. Let cool for at least 5 minutes to give time for the bread to get even crunchier and stable for cutting.
8. Serve: Cut diagonally and transfer in a plate. Serve with fresh fruits and dust top with confectioners sugar or drizzle with honey, melted chocolate or Caramel Sauce

Recipe Note:

• If making this ahead of time, it is best to use a few days old bread and leave it overnight in the refrigerator while submerge in milk mixture. Cover with plastic wrap or store in a covered container.

Featured Video: Pumpkin French Toast with Pecan Crumble

Making the baked french toast is my recent favorite breakfast. I made this first time just recently and I made I video of my Pumpkin French Toast with Pecan Crumble. The process is the same, the toppings are different. Once you get to know the basic, you want make whatever variation you like. Add strawberry, blueberry, avocado, cheese and egg for savory version. It is like a blank canvass, yours to create. Check out the video to give you an idea on how to make baked french toast.

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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