Gluten/Dairy Free Baked Eggnog French Toast
(Revised Recipe from
8 large eggs
2 ½ cups prepared eggnog(Silk Almond EggNog)
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon kosher salt
2 teaspoon pure vanilla extract
4 gluten free baguettes, cut into 1 inch cubes( Udi’s French Baguettes)
½ cup melted non- dairy butter (Spectrum Non-dairy spread)
3 tablespoons brown sugar
The night before you plan to serve the dish, whisk together the eggs, eggnog, cinnamon, nutmeg, salt, and vanilla in a large mixing bowl. Add the cut baguettes into bread cubes and toss until the bread is coated.
Pour ¼ cup melted butter-spread into the bottom of a 9 by 12 inch baking dish and swirl to coat the bottom of the dish with butter-spread. Pour in the bread mixture. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the dish from the fridge and let sit at room temperature while the oven preheats. Preheat oven to 350 degrees.
Drizzle the remaining ¼ cup melted butter over the top, sprinkle on the brown sugar and bake, uncovered for 45 minutes. Let sit a few minutes before serving. This dish can also be fully baked, cooled, and refrigerated and then reheated before serving.