Christmas Eggnog French Toast Food

EGGNOG FRENCH TOAST

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

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.

CHRISTMAS EGGNOG FRENCH TOAST

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.

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.

CHRISTMAS FRENCH TOAST

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.

OVERNIGHT EGGNOG BAKED FRENCH TOAST

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.

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.

EGGNOG FRENCH TOAST

Steps:

• 1. Mix egg, egg nog, cinnamon and vanilla together in a shallow bowl.
• 2. Melt butter on skillet on low/med. heat.
• 3. Dredge slice of bread in egg mixture, both sides.
• 4. Cook for 1-2 minutes on each side or until golden brown.
• 5. Top with butter, syrup, powdered sugar or your favorite topping.

EGGNOG FRENCH TOAST

Steps:

• Butter slices of bread and place in a 9x13-inch buttered pan. Make it a double layer if the bread in thin. (If using you own bread, then slice it thick and use only one layer, this is what I did).
• Mix together the eggs and eggnog until well mixed and frothy; pour custard over the bread. Press bread down into the custard; cover and let set overnight in fridge.
• In the morning take out and allow to come to room temperature.
• Bake at 350° for about 45 minutes.
• Sprinkle with powdered sugar when done.

EGGNOG PANETTONE FRENCH TOAST

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.