Blog posts & pages

View all results (0)
  • 1 Loaf of Brioche Bread Cubed (15-18 oz)
  • 5 large Eggs
  • 1 3/4 cups of Eggnog
  • 1 teaspoon of Vanilla Extract
  • 1/2 tsp of Cinnamon
  • 1/2 tsp of Nutmeg
  • Dash of Salt

Crumb Topping
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter, melted
  • Confectioner's sugar or maple syrup (optional)

Grease a 9x13 inch / 3-quart casserole dish. Preheat the Traeger or oven to 350F degrees. Cut the bread into bite-sized squares and place in the casserole dish. In a large bowl whisk together the eggs, eggnog, nutmeg & vanilla extract. Pour the egg mixture over the bread, stir as needed so that the bread is lightly covered.

Crumb Topping
Whisk together the flour, brown sugar, white sugar, nutmeg & cinnamon. Stir in the melted butter. It should be like wet sand in consistency and form crumbles when you squeeze it in your palm. Crumble the topping over of the French toast.

Place in the preheated Traeger or oven, uncovered, and bake for 32-37 minutes, or until the top is golden brown. Remove and let cool for 5-10 minutes, then cut into slices and serve with a dusting of powdered sugar and syrup. Top with whipped cream and fresh berries if desired.

Recipe can be made ahead of time and stored in the refrigerator, covered, until ready to bake. Remove from refrigerator 30 minutes prior to baking.

Leave a comment