Do you love Egg Nog? If you do, you’ll love this Holiday Recipe! Created by Fell Stone Manor’s Executive Chef, Becky Geisel, Becky has created a holiday twist on the first meal of the day. This tasty Christmas breakfast featuring everyone’s favorite Holiday drink is the perfect meal after a fun morning of opening gifts. Simple ingredients found in almost everyone’s kitchen and extremely easy to make, you might just whip it up after the Holiday too! I know I will!

Overnight Baked Eggnog French Toast
Serves 6-8

Ingredients

• 1-2 loaves of Challah Bread or Brioche (sliced into 1-1 1⁄2 “ thick slices)
• 2 1⁄2 cups of Eggnog
• 2 T sugar
• 8 eggs
• 2 T cognac or rum
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1⁄4 tsp salt
• 1 c brown sugar
• 1⁄2 c butter
• 2 T light corn syrup
• 1c of mixed fresh berries for garnish

Instructions

1. Lightly grease a 9×13-inch baking dish.
2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat.Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place slices of Challah, layered, on top of the sugar mixture.
3. Combine egg nog, eggs, sugar, cinnamon, nutmeg and vanilla in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
4. Cover the baking dish with plastic wrap, and refrigerate 8 hours to overnight.
5. Once it has refrigerated for designated time, remove plastic wrap and then over with foil.
6. Preheat oven to 350 degrees F. Bake covered at 350 degrees F for 40 minutes. Then, remove foil and raise oven’s temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.

Meet the Chef: About Becky Geisel

Becky Geisel is a self-taught passionate chef who has developed and honed her techniques for over 25 years. Her culinary passion is rooted in development of learning the macrobiotic diet in the early 1990’s when her mother developed an aggressive breast cancer and quickly succumbed to the disease. This became the pivotal point for Becky on the journey to providing clean, fresh food to those in need and gaining an understanding of how food effects our overall health and lifestyle. With the seed planted, Becky began immersing herself into the food culture, working with well-established nutritionists, chefs and writers. Additionally, Becky continued to develop her love for good design and entrepreneurial knowledge while working for LVMH and DeBeers in early 2000’s. Becky remained resistant to committing to the food industry lifestyle but in 2006 she surrendered to her talent and passion for great food and design and began BEX kitchen.