Overnight Egg Nog French Toast


  • 1 cup brown sugar
  • 1/3 cup Darigold Butter
  • 2 tablespoons corn syrup
  • 1 loaf (1-1/2 lbs.) day-old whole wheat bread, crust removed
  • 4 eggs
  • 1-1/2 cups Darigold Egg Nog
  • Darigold Sour Cream
  • Fresh or frozen, thawed berries


Combine sugar, butter and corn syrup in sauce pan; heat just to boiling and spread in bottom of 13x9x2-inch baking dish. Arrange bread over syrup mixture in a double layer. Beat eggs and egg nog; pour over bread. Cover and refrigerate 8 hours or overnight. Bake at 350°F. 45 minutes or until set. Cut into 8 servings. Serve with caramel side up; top with dollop of sour cream and fresh or frozen, thawed, unsweetened berries.


Makes 8 servings.