Kittencals Eggnog French Toast Recipes

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.

EGGNOG OVERNIGHT FRENCH TOAST

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.

KITTENCAL'S EGGNOG FRENCH TOAST

Steps:

• In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use my 8 x 8-inch baking pan for this).
• Melt 1-2 tablespoons butter in a skillet over medium heat.
• Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated.
• Place onto hot skillet and cook until lightly browned on each side.
• Serve warm.

OVERNIGHT EGGNOG FRENCH TOAST

Steps:

• Grease two 15x10 inch baking pans.
• In a large bowl combine the eggs, half-and-half, sugar, nutmeg, vanilla and rum extract.
• Beat until well blended Arrange bread slices in greased baking pans.
• Pour egg mixture over the bread in the pans.
• Lift and move bread slices until all egg mixture is absorbed.
• Cover with foil and refrigerate overnight or freeze up to 1 week.
• Heat oven to 500 degrees.
• Remove pans from refrigerator or freezer (do not thaw).
• Remove foil.
• Bake one pan at a time for 15 minutes or until golden brown.
• Sprinkle with powdered sugar.
• NOTE: You can bake both pans at the same time, but be sure to switch the pans in the over halfway through the baking time.

SIMPLEST EGGNOG FRENCH TOAST

Steps:

• Pour eggnog into a shallow bowl, and add grated orange and cinnamon.
• Dip bread slices into the eggnog mixture, turning to coat both sides.
• Melt 2 tablespoons of the butter in a skillet over medium-high heat; add 2 or 3 slices of bread and fry until golden brown on both sides.
• Repeat with remaining bread and butter.
• Serve warm with powdered sugar, maple syrup, compote, or all three!

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.

EGGNOG FRENCH TOAST

Steps:

• Combine eggs, sugar, nutmeg, eggnog, and rum extract, and stir well.
• Place bread slices into a lightly greased 9 x 13" pan in one layer.
• Drizzle egg mixture over each bread slice. There will be excess that will flow down to the bottom of the pan - it will be soaked up by the bread while in the refrigerator.
• Cover the pan and refrigerate. Turn once during an 8 hour or overnight period.
• When ready to bake, preheat oven to 400°F.
• Carefully pour the melted butter into a 15" jelly roll pan.
• Move the french toast into the newly prepared pan, still in a single layer.
• Bake 15-20 minutes, until golden.
• Serve with your favorite toppings - some ideas include syrup, extra eggnog, powdered sugar, nutmeg, or cranberries and cranberry sauce.