Eggnog French Toast With A Zing Recipes

EGGNOG FRENCH TOAST

Steps:

• Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
• Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
• Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
• Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

OVERNIGHT EGGNOG FRENCH TOAST

Steps:

• Lightly grease a 9x13-inch baking dish.
• Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.
• Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
• Preheat an oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
• Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F (190 degrees C), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.

EGGNOG FRENCH TOAST

Steps:

• In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup.

MAKE-AHEAD EGGNOG FRENCH TOAST

Steps:

• Place the bread in an ungreased 13x9-in. baking dish. In a bowl, whisk the eggs, eggnog, cinnamon and nutmeg. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Grease a 15x10x1-in. baking pan with 2 tablespoons melted butter. Carefully transfer bread to prepared pan. Brush with remaining butter. , Bake, uncovered, at 400° for 10 minutes. Carefully turn slices over. Bake 10-15 minutes longer or until golden brown and slightly puffed. Dust with confectioners' sugar. Serve immediately.

EGGNOG FRENCH TOAST

Steps:

• Combine eggnog and nutmeg in a shallow dish.
• Place bread slices in dish, turning to coat.
• Melt butter in a large skillet.
• Remove bread slices from eggnog mixture, allowing excess to drain.
• Cook in skillet 3 minutes on each side or until golden.
• Serve immediately with Rum sauce.
• Rum Sauce: Combine ingredients in a saucepan; cook over low heat until heated, stirring often.

EGGNOG FRENCH TOAST WITH A ZING

Steps:

• Spray one 13x9-inch glass baking dishes with cooking spray. Arrange bread in single layer in the dish.
• Whisk eggs, eggnog, milk, nutmeg, cinnamon and Kahlua in a medium bowl; pour over bread. Allow to stand on counter for 30 minutes. Turn bread; sprinkle with cranberries. Cover with saran wrap and refrigerate overnight. If the Mixture looks a little to dry in the am - add an addition 1/2 cup over bread.
• Heat oven to 400°F With a pastry blender or the two knife method, cut the butter into the brown sugar in a medium bowl. Sprinkle bread with 1/2 of the mixture - turn bread and repeat with the over 1/2 of the mixture. Bake 15 minutes - sprinkle with pecans. Bake for an additional 10 to 15 minutes until golden brown.