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
EGGNOG OVERNIGHT FRENCH TOAST
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk the eggs in a large bowl. Whisk in the half-and-half, eggnog, granulated sugar, brown sugar, vanilla, 1 teaspoon nutmeg, the cinnamon and salt. Arrange the challah slices in 2 lengthwise rows in a 9-by-13-inch baking dish, shingling the slices. Pour the egg mixture all over the challah and gently press down. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F. Combine the turbinado sugar and remaining 1/2 teaspoon nutmeg in a small bowl. Uncover the challah and sprinkle with the sugar mixture. Bake until browned and puffed, 35 to 40 minutes. Let sit 10 minutes. Dust with confectioners' sugar. Serve with whipped cream and/or syrup.
EGGNOG FRENCH TOAST
"During the holidays," says chef Rouxel, "I like to make French toast with eggnog instead of milk. It's a simple recipe, with fewer ingredients than your usual French toast, and it tastes just like Christmas."
Provided by Sebastien Rouxel
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. Whisk the eggs in a medium mixing bowl. Pour in the eggnog and whisk in pinches of salt and nutmeg. Set aside. Butter a baking dish, then cut the bread into 1 1/2-inch slices. Dip the bread into the eggnog mixture, making sure it absorbs the liquid, and place in the baking dish. It's okay to cut a few slices in half so they fit into the smaller spaces.
- Sprinkle with another pinch of nutmeg, then build another layer of French toast. Pour the remaining liquid over the casserole, lightly pressing down to ensure all of the bread has soaked up the liquid. (At this point, the French toast can be covered and refrigerated overnight, if you like.) Bake 1 hour, rotating the pan after 30 minutes to ensure even cooking.
- Remove from the oven and let cool slightly. Serve warm, at room temperature, or cold.
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.
OVERNIGHT EGGNOG FRENCH TOAST
Delicious and so easy, it'll become a Christmas morning tradition! Needs no syrup. Whipped cream and sliced fruit like strawberries and bananas are great on top! Instead of eggnog, you can use whole milk and add a 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tablespoon of vanilla.
Provided by Tillie'sHeadCook
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 722.6 calories, Carbohydrate 95.9 g, Cholesterol 338.6 mg, Fat 29.7 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 15.9 g, Sodium 754.4 mg, Sugar 47 g
OVERNIGHT RAISIN FRENCH TOAST
"This recipe came from a colleague years ago and has become a potluck, brunch and family favorite! My staff used to ask for it every holiday. I love the convenience of great make-ahead recipes and this is one I turn to all the time. I like to sprinkle it with cinnamon and sugar when removing it from the oven." Stephanie Weaver - Sligo, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread. , In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 305 calories, Fat 14g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 197mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 10g protein.
THE BEST RAISIN BREAD FRENCH TOAST
What a wonderful breakfast to make. The best day is Sunday when you wake up and just want to take it easy all day.
Provided by Alexis Mom
Categories One Dish Meal
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine all french toast ingredients except the bread and beat until smooth.
- Spray large nonstick skillet or griddle with nonstick cooking spray.
- Heat over medium high heat until hot.
- Dip each slice of bread in egg mixture and add to skillet.
- Cook 2 to 4 minutes on each side or until golden brown.
- Top each serving with banana slices and pecans and drizzle with syrup.
EGGNOG OVERNIGHT FRENCH TOAST
Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish's flavors. Don't worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it's great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn't hurt either.
Provided by Jerrelle Guy
Categories breakfast, brunch, main course
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
- In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
- Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
- Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners' sugar. Serve immediately.
RAISIN-EGGNOG FRENCH TOAST
Make and share this Raisin-Eggnog French Toast recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut bread into 1-inch wide strips; trimming crusts from any long edges of strips.
- Pour eggnog into a shallow bowl and dip each strip of bread into the eggnog.
- Turn each strip over to coat well.
- Melt butter in a skillet over medium heat.
- Cook strips of bread on both sides until golden brown.
- Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 284.8, Fat 13.5, SaturatedFat 7.6, Cholesterol 70.3, Sodium 276, Carbohydrate 34, Fiber 2.2, Sugar 10.1, Protein 8
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