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
"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
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
"Tis the season for egg nog. This is a great way to create a festive, delicious holiday french toast.
Provided by Chef Q in Oregon
Categories Breakfast
Time 15m
Yield 6 slices, 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 141.8, Fat 4.7, SaturatedFat 2.2, Cholesterol 84, Sodium 179.8, Carbohydrate 18.1, Fiber 0.8, Sugar 6.5, Protein 6.4
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
KITTENCAL'S OVERNIGHT LAYERED CARAMEL FRENCH TOAST
This makes the most ultimate weekend brunch, I have even made it for dinner my family, I prepare it early in morning and bake in the evening, I just use the whole loaf of French bread for this --- plan ahead this needs to stay in the fridge overnight... you will love this!
Provided by Kittencalrecipezazz
Categories Breakfast
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13 x 9-inch baking pan.
- In a small saucepan combine the corn syrup, butter and brown sugar; simmer stirring until syrupy.
- Pour the mixture over the bottom of a buttered baking pan.
- Lay 6 slices of bread over the brown sugar mixture.
- In a bowl whisk together the eggs with half and half cream or milk, vanilla and salt.
- Pour half of the egg mixture over the bread slices in the pan.
- Then layer the remaining 6 slices on top.
- Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture).
- Cover the pan with plastic wrap and refrigerate overnight.
- The next day remove from the fridge.
- Set the oven to 350 degrees F.
- Bake uncovered for 45 minutes.
Nutrition Facts : Calories 814.9, Fat 29.4, SaturatedFat 16.2, Cholesterol 249.1, Sodium 994.9, Carbohydrate 116.1, Fiber 3.1, Sugar 40.9, Protein 23.3
KITTENCAL'S EGGNOG FRENCH TOAST
Regular sliced sandwich bread is not recommended for this try to use French or even Italian bread and make certain that it is a day old, the sugar amount may be adjusted to suit taste --- served sprinkled with powdered sugar and maple or pancake syrup :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use my 8 x 8-inch baking pan for this).
- Melt 1-2 tablespoons butter in a skillet over medium heat.
- Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated.
- Place onto hot skillet and cook until lightly browned on each side.
- Serve warm.
Nutrition Facts : Calories 462.9, Fat 10.3, SaturatedFat 4.2, Cholesterol 108, Sodium 837.4, Carbohydrate 75.7, Fiber 4.1, Sugar 5.8, Protein 15.8
KITTENCAL'S EASY LASAGNA
This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch baking pan.
- In a skillet cook the ground beef with onion until no longer pink; drain fat.
- Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
- Add in pasta sauce; bring to a simmer over medium heat stirring.
- Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
- Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
- TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
- Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
- Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
- Top with remaining 3 noodles then remaining 1/3 meat sauce.
- Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
- Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
- Place onto a baking sheet to prevent any spills (your pan will be very full).
- Set oven to 350 degrees F (oven rack set to bottom position).
- Cover tightly with a double layer of foil and bake for 45 minutes.
- Uncover and bake an additional 10-15 minutes.
- Allow to stand for 20 minutes before serving.
Nutrition Facts : Calories 617.5, Fat 38.7, SaturatedFat 21.6, Cholesterol 192, Sodium 494.6, Carbohydrate 25.8, Fiber 1.1, Sugar 2.1, Protein 40.2
KITTENCAL'S BEST DEVILED EGGS
These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- In a small bowl, mush yolks well with a fork, leaving no small lumps.
- Add next 10 ingredients (adjusting to suit taste) mix well to combine.
- Spoon or pipe egg yolk mixture evenly into the whites.
- Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).
Nutrition Facts : Calories 40, Fat 2.7, SaturatedFat 0.8, Cholesterol 93.4, Sodium 56, Carbohydrate 0.4, Sugar 0.3, Protein 3.2
More about "kittencals eggnog french toast food"
EGGNOG FRENCH TOAST - GRANDBABY CAKES
From grandbaby-cakes.com
EGGNOG FRENCH TOAST RECIPE - SIMPLY RECIPES
From simplyrecipes.com
KITTENCAL'S KITCHEN - FACEBOOK
From facebook.com
KITTENCALS TOP 60 RECIPES - FOOD.COM
From food.com
KITTENCAL’S EGGNOG FRENCH TOAST – RECIPEFUEL | RECIPES, MEAL PLANS ...
From recipefuel.com
EGGNOG FRENCH TOAST RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
EGGNOG FRENCH TOAST - COOKING CLASSY
From cookingclassy.com
EGGNOG FRENCH TOAST - JUST SO TASTY
From justsotasty.com
EGGNOG FRENCH TOAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST KITTENCAL RECIPES | YUMMLY
From yummly.com
EGGNOG FRENCH TOAST STICKS RECIPE - FOOD.COM
From food.com
KITTENCAL RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EGGNOG FRENCH TOAST - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love