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!
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.
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.
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.
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!
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