Quick 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 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:

• 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.

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.

EGGNOG FRENCH TOAST

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.

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.