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Eggnog French Toast Cups with Cranberry Syrup

Egg Nog and fresh cranberry syrup make these French Toast Cups perfect for Christmas brunch!
Course brunch
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Author Holly- 3 Yummy Tummies

Ingredients

  • 1 Large Loaf French Bread; cut into small cubes around 7 Cups
  • 4 Eggs
  • 1 C. Sugar
  • 1 1/2 C. Prepared Egg Nog
  • 1/2 C. Milk or Heavy Cream
  • 1/4 C. Butter; melted
  • 1/4 Tsp. Nutmeg
  • 1 Tsp. Cinnamon
  • 1 1/2 Tsp. Vanilla
  • 1 Tsp. Rum Extract
  • Syrup:
  • 1 C. Fresh Cranberries
  • 1 1/2 C. Sugar
  • 1 1/2 Tbsp. Orange Juice

Instructions

  1. Add bread cubes to a single layer on a cookie sheet. Bake them at 220 degrees for around 5 minutes until slightly dried.
  2. Prepare Syrup:
  3. Add cranberries, orange juice and sugar to a small saucepan on medium heat. Bring to a low boil and cook until cranberries burst and sauce thickens for around 3 minutes; stirring continuously.
  4. Allow mixture to cool and begin preparing French Toast.
  5. {Once cooled, pour through a sifter to remove any cranberry pieces.}
  6. Prepare French Toast:
  7. Preheat oven to 350 degrees.
  8. In a large mixing bowl; whisk together eggs and sugar.
  9. Whisk in Egg nog, milk, melted butter, nutmeg, cinnamon, vanilla and rum extract.
  10. Add bread cubes to mixture and lightly stir until coated.
  11. Allow to set for several minutes.
  12. Add muffin cup liners to a 12 count muffin tin.
  13. Lightly spray liners with cooking spray.
  14. Fill liners halfway with bread mixture, drizzle with cranberry syrup, fill up remainder of muffin cup until full to the top, and drizzle with more cranberry syrup.
  15. Bake for around 25 minutes until set and lightly golden brown.