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 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
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 PANETTONE FRENCH TOAST
A delicious way to use up that leftover Christmas panettone and eggnog. This recipe uses the classic Panettone with raisins and citrus peel, but other varieties would probably work beautifully as well. I find it sweet enough on it's own, but you can serve with syrup, powdered sugar, lightly sweetened marscapone cheese (YUM!), or fruit preserves.
Provided by BxChick
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim ends and bottom from Panettone. Cut into 1 inch slices.
- Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
- Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
- Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
- Cook one or two slices at a time to golden brown, about 3 minutes on each side.
- Transfer to a plate and serve with your preferred accompaniments.
Nutrition Facts : Calories 192.8, Fat 13.2, SaturatedFat 5, Cholesterol 200.4, Sodium 140.6, Carbohydrate 10.6, Fiber 0.2, Sugar 5.7, Protein 8.2
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 WITH CRANBERRY-APPLE COMPOTE
Categories Berry Fruit Breakfast Brunch Bake Christmas Cranberry Apple Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
- Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote
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.
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.
CHRISTMAS FRENCH TOAST
Make and share this Christmas French Toast recipe from Food.com.
Provided by Tina in AZ
Categories Breakfast
Time 11m
Yield 6 slices, 3 serving(s)
Number Of Ingredients 6
Steps:
- Spray griddle or skillet w/ Pam and heat griddle to 350 dgrees F or skillet on medium heat.
- Mix eggnog, egg and spice thoroughly.
- Dip both sides of the bread into egg/eggnog mixture.
- Lay bread slices on griddle and cook on both side until lightly brown (@ 2-3 minutes on each side).
- Sprinkle w/ powdered sugar.
Nutrition Facts : Calories 138.4, Fat 1.9, SaturatedFat 0.4, Sodium 264.3, Carbohydrate 23.1, Fiber 3.8, Sugar 3.1, Protein 7.2
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
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