Fruit Cake French Toast Bake

by Rachael Ray Show Staff 9:00 AM, December 25, 2015

Aired December 25, 2015

Serves 4-6

4 eggs
4 cups milk
1 fruit cake, halved and thinly sliced
1/2 loaf challah bread (stale bread works great!)
2 tablespoons butter, diced small, plus extra for greasing the pan
Maple syrup, to serve

For the Eggnog Whipped Cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
2 ounces bourbon
1 teaspoon cinnamon
Freshly grated nutmeg
Salt, to taste


In a medium mixing bowl, beat eggs and whisk together with milk.

Grease a 9x13” casserole dish with butter. Alternately layer slices of cake and challah bread.

Pour milk and egg mixture over the top and allow to set in the refrigerator for 4-6 hours or overnight.

When ready to bake, preheat over to 350°F. Bake covered with foil for 25-30 minutes. Remove cover, dot with butter and bake until browned and delicious.

Just before serving, whip heavy whipping cream in a stand mixer to form soft peaks. Add in powdered sugar, bourbon, cinnamon, nutmeg and a pinch of salt. Whip to incorporate.

Serve bake topped with Eggnog Whipped Cream.