Indulge in the delightful symphony of flavors and textures that is Eggnog French Toast, a culinary masterpiece that transforms the classic holiday beverage into a delectable breakfast or brunch dish. This innovative recipe combines the creamy richness of eggnog, the warmth of cinnamon and nutmeg, and the fluffy goodness of French toast, resulting in a dish that is both comforting and festive. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for home cooks of all skill levels, inviting you to create a magical and memorable meal. Alongside the classic Eggnog French Toast recipe, discover enticing variations such as the decadent Eggnog Stuffed French Toast, where a sweet and creamy eggnog filling elevates the dish to new heights of indulgence. For those seeking a healthier option, the guilt-free Baked Eggnog French Toast offers a lighter take on this classic, using whole wheat bread and a sprinkle of powdered sugar for a touch of sweetness. Additionally, the article includes a versatile Eggnog French Toast Casserole recipe, perfect for feeding a crowd or enjoying as a special weekend breakfast. This recipe showcases a creamy eggnog custard base, tender French bread slices, and a crispy pecan topping, creating a dish that is both visually appealing and irresistibly delicious. With its detailed instructions and helpful tips, this article equips you to create an unforgettable Eggnog French Toast experience, leaving your taste buds dancing with joy and your loved ones craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 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 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.
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.
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 :
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.
OVERNIGHT EGGNOG FRENCH TOAST
I make this at the holidays and love the fact that it can be made ahead of time and frozen, then just pulled out and baked when needed.
Provided by Kellie in SLO
Categories Breakfast
Time 30m
Yield 24 slices
Number Of Ingredients 8
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.
EGGNOG FRENCH TOAST
This eggnog french toast would be amazing Christmas morning. It's simple to make and tastes of the holiday. We loved the addition of rum extract. It adds great flavor without adding alcohol. Julia's eggnog mixture is perfect for coating the bread and grilling. It gets a little crisp and is super good with the maple syrup.
Provided by Julia Ferguson
Categories Other Breads
Time 25m
Number Of Ingredients 8
Steps:
- 1. In med-large bowl beat eggs; add cinnamon, sugar, extract and orange zest and mix together. Add eggnog and mix thoroughly.
- 2. Heat griddle or skillet over med-high heat. When hot add butter and or oil.
- 3. Dip bread slices in eggnog mixture coating both sides.
- 4. Place dipped bread slices on hot griddle and cook until golden brown.
- 5. Turn to cook the second side until golden.
- 6. Serve with butter, syrup, powdered sugar or your favorite topping.
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
CHRISTMAS EGGNOG FRENCH TOAST
We love traditions, especially if this french toast recipe is part of it. This is divine! The brown sugar mixture on the bottom gives the bread a buttery, caramel flavor. Mixed with the eggnog soaked into bread makes for a special treat. It's a super easy breakfast for Christmas morning since the work is done the day before. This...
Provided by Megan Todd
Categories Other Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- 1. *** If using glass, use a tempered glass 9X13 pan, spray with non-stick cooking spray.
- 2. In a small saucepan, add brown sugar and butter. Cook over medium heat and bring to a boil. Remove from heat and pour into baking dish.
- 3. In a separate bowl, add eggs, vanilla, milk, and optional rum. Whisk together.
- 4. In a small bowl mix together flour, cinnamon, nutmeg, and salt. Whisk into whisked egg mixture.
- 5. Dip bread into eggnog mix and place over brown sugar/ butter mixture. Pour any remaining eggnog mix overtop bread.
- 6. Cover with foil, and refrigerate overnight. In the morning, remove from refrigerator. Bring to room temperature while preheating oven to 350 degrees F.
- 7. Bake at 350 degrees covered 25-30 minutes. Then remove foil and bake uncovered 5-10 minutes. Serve with warm maple syrup.
QUICK EGGNOG FRENCH TOAST
There's no last-minute fussing with this breakfast or brunch favorite. Slices of French bread soak up the egg-cream mixture overnight. A little nutmeg and rum extract give the dish its sweet eggnog-like taste. -Barbara Nowakowski North Tonawanda, New York
Provided by Taste of Home
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Arrange the bread slices in two well-greased 15x10x1-in. 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° for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar.
Nutrition Facts :
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.
Tips:
- Use stale French bread for the best results. Stale bread absorbs the eggnog mixture more easily and results in a more flavorful and structured French toast.
- Make sure the eggnog mixture is well-coated on the bread slices. This will ensure that the French toast is evenly cooked and has a rich eggnog flavor.
- Cook the French toast over medium heat. This will prevent the bread from burning and allow it to cook evenly throughout.
- Serve the French toast immediately with your favorite toppings. This will ensure that the French toast is at its best and has a crispy exterior and a soft and fluffy interior.
Conclusion:
This eggnog French toast is a delicious and festive way to enjoy the holiday season. It's easy to make and can be customized with your favorite toppings. Whether you serve it for breakfast, brunch, or dessert, this French toast is sure to be a hit with everyone who tries it.
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