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
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
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
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
EGGNOG FRENCH TOAST
Make and share this Eggnog French Toast recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 808.7, Fat 22.7, SaturatedFat 12.4, Cholesterol 86.7, Sodium 920.1, Carbohydrate 133.5, Fiber 3.9, Sugar 56.3, Protein 15
EGGNOG FRENCH TOAST
I made this up for Christmas breakfast one year. It's nice because you can prepare it the night before and have minimal work to make it the next morning. It also has a mild eggnog flavor, so if you prefer a stronger eggnog flavor, you may want to drizzle some on before serving instead of syrup. The prep/cook times do not include the 8 hour/overnight refrigeration period.
Provided by Starrynews
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 582.6, Fat 21.4, SaturatedFat 12, Cholesterol 152.4, Sodium 844.5, Carbohydrate 78.2, Fiber 3.1, Sugar 9.2, Protein 19.8
RAISIN-EGGNOG FRENCH TOAST
Great way to start the day!
Provided by Vicki Butts (lazyme)
Categories Other Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- 1. Cut bread into 1-inch wide strips; trimming crusts from any long edges of strips.
- 2. Pour eggnog into a shallow bowl and dip each strip of bread into the eggnog. Turn each strip over to coat well.
- 3. Melt butter in a skillet over medium heat. Cook strips of bread on both sides until golden brown.
- 4. Sprinkle with confectioners' sugar before serving.
EGGNOG FRENCH TOAST
This has an eggnog-like taste, but you don't need to buy eggnog. Instead, it uses rum extract and some nutmeg to give it that flavor. Time to prepare does not include refrigerating overnight.
Provided by CookingONTheSide
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Arrange the bread slices in two well-greased 15-inch by 10-inch by 1-inch baking pans.
- In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees for 12-15 minutes or until lightly browned, turning bread once.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 510, Fat 14.6, SaturatedFat 6.3, Cholesterol 181, Sodium 857, Carbohydrate 75.1, Fiber 3.9, Sugar 6.4, Protein 17.8
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