Raisin 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.

OVERNIGHT EGGNOG FRENCH TOAST

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.

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.

RAISIN-EGGNOG FRENCH TOAST

Steps:

• Cut bread into 1-inch wide strips; trimming crusts from any long edges of strips.
• Pour eggnog into a shallow bowl and dip each strip of bread into the eggnog.
• Turn each strip over to coat well.
• Melt butter in a skillet over medium heat.
• Cook strips of bread on both sides until golden brown.
• Sprinkle with confectioners' sugar before serving.

RAISIN-EGGNOG FRENCH TOAST

Steps:

• 1. Cut bread into 1-inch wide strips; trimming crusts from any long edges of strips.
• 2. Pour eggnog into a shallow bowl and dip each strip of bread into the eggnog. Turn each strip over to coat well.
• 3. Melt butter in a skillet over medium heat. Cook strips of bread on both sides until golden brown.
• 4. Sprinkle with confectioners' sugar before serving.

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:

• 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 FRENCH TOAST

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.

OVERNIGHT EGGNOG FRENCH TOAST

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.

EGGNOG FRENCH TOAST

Steps:

• Combine eggnog and nutmeg in a shallow dish.
• Place bread slices in dish, turning to coat.
• Melt butter in a large skillet.
• Remove bread slices from eggnog mixture, allowing excess to drain.
• Cook in skillet 3 minutes on each side or until golden.
• Serve immediately with Rum sauce.
• Rum Sauce: Combine ingredients in a saucepan; cook over low heat until heated, stirring often.