Enjoy breakfast at any time of the day with Eggnog French Toast Bake
The ingredients alone will inspire you to jump into the kitchen to create this meal prep recipe. You make Eggnog French Toast Bake with cubed gluten-free bread, vanilla sweetener, and cinnamon. Endless yum without having to wait eternally in brunch lines!
This breakfast meal prep recipe is a meal so delicious that your mouth is probably already watering. This might just be the joyful break in your weekly routine that you’ve been waiting for! Speaking of a break in your routine - you don’t have to wait to have Eggnog French Toast for breakfast. Feel free to indulge in this tasty meal at any time of the day. Add a protein of your choice if you want to tailor the macros for your ideal day.
Enough chatter. Let’s rise to the occasion!
This gluten-free French toast bake swaps low fat eggnog and egg whites for a lightened up version that doesn’t sacrifice flavor for a festive holiday breakfast that’s guilt-free!
How long will Eggnog French Toast Bake last for?
Eggnog French Toast lasts for 2 days in the fridge. Make sure to store your French toast in an airtight container. A Single Compartment Meal Prep Container will do the trick.
Can Eggnog French Toast Bake be frozen?
Yes, you can freeze Eggnog French Toast Bake for up to 3 months. Since this breakfast meal prep recipe doesn’t last long in the fridge, freezing it is your best option. The best way to reheat frozen French toast is in the oven or toaster. For easier oven reheating, store your breakfast meal prep in a glass container so you can just pop it in the oven.
Eggnog French Toast Bake Ingredients:
- 1 loaf of gluten free bread, cubed (we used Canyon Bakehouse bread)
- 1 ½ cups low fat eggnog
- ⅔ cup liquid egg whites (plain or vanilla work!)
- 1 teaspoon liquid vanilla monk fruit sweetener
- 1 teaspoon ground cinnamon plus extra for topping
- ¼ cup maple syrup
- 4 figs, halved
How do you make Eggnog French Toast Bake?
The recipe is pretty simple, as most of the cooking time is waiting for it to bake in the oven. It’s easy to prep the ingredients for Eggnog French Toast Bake and only takes 10 minutes. Grab your cubed gluten-free bread, low fat eggnog, liquid egg whites and other ingredients so we can get started!
Get a casserole dish (at least 9x11) ready with cooking spray. Then place cubed bread to a medium mixing bowl. Grab another mixing bowl (a small one) to whisk together the eggnog, egg whites, monk fruit sweetener, and cinnamon. Pour that mixture over the cubed bread and gently toss to coat the bread. Pour this mixture into the casserole dish, cover and refrigerate for 30 minutes or overnight.
When you’re ready to cook, preheat your oven to 350ºF and cover the casserole dish with aluminum foil. Bake for 30 minutes, remove the aluminum foil, and then bake for another 10-15 minutes to lightly brown the tops of the French toast.
Remove the dish from the oven and dust French toast with extra cinnamon. Let it cool for 5 minutes at room temperature and enjoy the sweet-smelling aroma that fills the air. Serve, store, and devour once the food is cooled.
How to portion Eggnog French Toast Bake?
Slice the baked Eggnog French Toast into 4 slices to portion, placing it neatly in a Single Compartment Meal Prep Container. Add some maple syrup in a plastic cup, and voila!
More French Toast meal prep recipes:
- Paleo Cran-Blackberry Overnight French Toast
- Sheet Pan Meal Prep Breakfast – French Toast Sticks & Sausage
- Blueberry Pie French Toast Meal Prep
Other tips for making Eggnog French Toast Bake:
- Your bread can stay fresh if it is a day or two old. Make sure there’s no mold on the bread.
- Choose a flavored maple syrup to go the extra mile!
- If your belly is okay with gluten in your bread, experiment with challah, brioche, and french bread for the French Toast.
- Preheat your pan so that from the start, your batter doesn’t have time to soak and seep into the bread.
Ingredients
French Toast
- 1 loaf gluten free bread cubed (we used Canyon Bakehouse bread)
- 1 ½ cups low fat eggnog
- ⅔ cup liquid egg whites we used MuscleEgg Vanilla Egg Whites
- 1 teaspoon liquid vanilla monk fruit sweetener we used Now Foods brand
- 1 teaspoon ground cinnamon plus extra for topping
For serving
- ¼ cup maple syrup
- 4 medium figs halved
Instructions
- Spray a 9x11 casserole dish with cooking spray. Add cubed bread to a medium mixing bowl. In a small mixing bowl, whisk together eggnog, egg whites, monk fruit sweetener, and cinnamon. Pour mixture over bread in a medium bowl. Use a rubber spatula or clean hands to gently toss and coat the bread. Pour into prepared casserole dish. Cover and refrigerate for 30 minutes or overnight.
- Preheat oven to 350ºF and cover casserole with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake 10-15 minutes longer to lightly brown top. Remove from oven and dust with extra cinnamon. Cool for 5 minutes at room temperature. Slice into 4 slices.
- Divide maple syrup between 4 small sauce cups. Place 1 slice of French toast bake into 4 black MPOF containers and add maple syrup containers. Top with fresh figs.
