Make Ahead Eggnog French Toast Recipes
EGGNOG FRENCH TOAST
This is a recipe you'll want to use year round, but since it uses eggnog it makes it an extra special holiday treat that my family requests weekly! To make it even more flavorful, soak and refrigerate the bread overnight in a large baking dish. Serve warm with powdered sugar and syrup if you like. The French toast goes well with scrambled eggs, too. Enjoy!
Provided by robynp80
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 18.8 g, Cholesterol 99.5 mg, Fat 6.7 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 155.4 mg, Sugar 5.9 g
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.
Nutrition Facts :
MAKE AHEAD FRENCH TOAST
We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
Provided by Debbie Tate
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 14h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
- The next morning: Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
- Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 51.8 g, Cholesterol 161.6 mg, Fat 29.3 g, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, Sodium 346.8 mg, Sugar 33.4 g
OVERNIGHT EGGNOG BAKED FRENCH TOAST
Another do ahead, enjoy your family & guests recipe. Serve this with some good bacon fried crisp or sausages. Have it as part of your Christmas Brunch. Whenever I'm sure they will enjoy it.
Provided by Bergy
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon,salt& vanilla.
- Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices.
- Cover and refrigerate overnight (If you wish you can freeze the dish and put in fridge to defrost the evening before you wish to serve it).
- Bake in 450f on bottom rack for 20-25 minutes (watch the bottom doesn't get too brown).
- Place on rack to cool slightly& dust with icing sugar.
- Serve with Canadian Maple syrup and the melted butter.
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.
Nutrition Facts : Calories 541 calories, Fat 10g fat (4g saturated fat), Cholesterol 223mg cholesterol, Sodium 832mg sodium, Carbohydrate 87g carbohydrate (18g sugars, Fiber 6g fiber), Protein 24g protein.
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