OVERNIGHT PANETTONE-EGGNOG FRENCH TOAST
Panettone French toast casserole, a delicious holiday breakfast that can be put together the evening before. Simply wake up in the morning and place this cinnamon-scented, bread pudding-like meal in the oven to enjoy at leisure.
Provided by Cathy
Categories Breakfast
Time 9h5m
Number Of Ingredients 9
Steps:
- Remove panettone from wrapper and dice into 1-1/2" pieces. Set aside. In a large bowl add eggnog, eggs, sugar, salt and nutmeg. Whisk until fully combined. Add raisins and panettone. Toss until panettone is completely coated in eggnog mixture.
- Add coated panettone and any excess liquid to a 2-quart baking dish that has been coated with butter or cooking spray. Cover and refrigerate for eight hours or overnight.
- Remove from refrigerator 30-45 minutes prior to baking (letting it warm up slightly). Preheat oven to 350 degrees F. Mix together brown sugar and cinnamon and sprinkle over the top of the soaked panettone bread. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for 30 minutes more.
- Serve warm with maple syrup.
Nutrition Facts : Calories 506 kcal, Carbohydrate 66.4 g, Protein 14 g, Fat 21 g, SaturatedFat 2.9 g, Cholesterol 177 mg, Sodium 234.3 mg, Fiber 2.6 g, Sugar 14.4 g, UnsaturatedFat 3.1 g, ServingSize 1 serving
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.
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 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
PANETTONE FRENCH TOAST
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
- Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
- Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.
PANETTONE FRENCH TOAST CASSEROLE
Finally, a delicious use for the ubiquitous holiday cake that everyone loves to give but no one seems to eat. Panettone's raisins, citron and pine nuts make this rich, custardy breakfast just right for special occasions.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Grease a 2 1/2- to 3-quart casserole dish with butter; set aside.
- Cut the panettone into 1-inch-thick slices (you should get about 5 or 6); if you have an odd number of slices, cut one in half. Spread the jam on half the slices. Spread the cream cheese on the other half. Press 1 slice of each together to form sandwiches. Cut the sandwiches into 1-inch squares, and arrange haphazardly in the prepared dish. (Don't worry; this can be a little messy. If the sandwich pieces come apart, just spread them out to fill in the spaces evenly. There's no need to re-form the pieces into sandwich squares.)
- Whisk together the half-and-half, eggs, granulated sugar, vanilla, cinnamon and salt in a large bowl until combined. Pour evenly over the panettone in the dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish, and push down on the casserole. Sprinkle the almonds on top. Bake until puffed and golden brown and the custard is set (the center of the casserole will feel firm when touched), about 1 hour 10 minutes. If the top starts to brown too quickly, loosely cover with foil. Let cool for 20 minutes before serving warm or at room temperature with a dusting of confectioner's sugar.
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.
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
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.
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.
More about "overnight panettone eggnog french toast food"
OVERNIGHT PANETTONE FRENCH TOAST - THE MERCHANT BAKER
From themerchantbaker.com
Servings 6Estimated Reading Time 7 minsCategory BreakfastTotal Time 6 hrs 50 mins
- Slice panettone in half from top to bottom. Then, take a thin slice from the bottom and a slightly thicker slice from the top to remove the crust exposing the inner part of the bread. Repeat with the other half of the loaf.
- Slice each half into thick 1 " slices. I got about 5 slices from each half of my loaf. Slice those halves in half again to create smaller pieces. (See post for photos)
EGGNOG-PANETTONE OVERNIGHT FRENCH TOAST CASSEROLE
From cloversonoma.com
Estimated Reading Time 2 minsTotal Time 13 hrs
NEW YEAR’S PANETTONE-EGGNOG OVERNIGHT FRENCH TOAST
From farministasfeast.com
Estimated Reading Time 2 mins
OVERNIGHT EGGNOG FRENCH TOAST - WEEKEND CRAFT
From weekendcraft.com
OVERNIGHT FRENCH TOAST BAKE | PANETTONE & EGGNOG FRENCH TOAST
From youtube.com
OVERNIGHT PANETTONE EGGNOG FRENCH TOAST RECIPES
From tfrecipes.com
ONE FOR THE TABLE: OVERNIGHT PANETTONE-EGGNOG FRENCH …
From chicagotribune.com
NEW YEAR’S PANETTONE-EGGNOG OVERNIGHT FRENCH TOAST CASSEROLE
From farministasfeast.com
JESSICA’S PANETTONE EGGNOG FRENCH TOAST IS THE PERFECT
From ktla.com
OVERNIGHT PANETTONE-EGGNOG FRENCH TOAST CASSEROLE
From pinterest.ca
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