Breakfast Eggnog Food
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
BREAKFAST EGGNOG
Perfect for those mornings you are in a rush. I use my "Magic Bullet"...and it is ready in seconds. My mother used to make this for my brothers and me when we wouldn't eat breakfast...before the days you worried about raw eggs.You can make this as low-fat and healthy as you want.
Provided by Alan in SW Florida
Categories Smoothies
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Blend all until thick.
- Garnish with a second dash of ground nutmeg.
Nutrition Facts : Calories 286.8, Fat 13.4, SaturatedFat 8.4, Cholesterol 51.2, Sodium 179.5, Carbohydrate 29.8, Sugar 12.8, Protein 12
EGGNOG
Make our easy eggnog recipe for the perfect festive party tipple. This traditional Christmas drink uses just five ingredients, including egg yolks and brandy
Provided by Annemie Buyck
Categories Cocktails, Drink, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
- Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
- Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.
Nutrition Facts : Calories 335 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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