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 OVERNIGHT FRENCH TOAST
Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish's flavors. Don't worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it's great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn't hurt either.
Provided by Jerrelle Guy
Categories breakfast, brunch, main course
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
- In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
- Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
- Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners' sugar. Serve immediately.
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 is a recipe you'll want to use year round, but since it uses eggnog it makes it an extra special holiday treat that my family requests weekly! To make it even more flavorful, soak and refrigerate the bread overnight in a large baking dish. Serve warm with powdered sugar and syrup if you like. The French toast goes well with scrambled eggs, too. Enjoy!
Provided by robynp80
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 18.8 g, Cholesterol 99.5 mg, Fat 6.7 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 155.4 mg, Sugar 5.9 g
OVERNIGHT FRENCH TOAST
This delicious overnight French toast reminds me of a cross between creme brulee and a very moist, custardy bread pudding. Serve it with butter and maple syrup and a side of bacon for a scrumptious breakfast that everyone will love!
Provided by COOKINGQUEEN75
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h50m
Yield 10
Number Of Ingredients 8
Steps:
- Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
- Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.7 g, Cholesterol 169.1 mg, Fat 11.2 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 419.5 mg, Sugar 5.2 g
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OVERNIGHT EGGNOG FRENCH TOAST CASSEROLE RECIPE
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5/5 (2)Total Time 9 hrs 20 mins
- Coat a 13- x 9-inch baking dish with cooking spray; place bread slices, slightly overlapping, in prepared baking dish. Whisk together eggs, eggnog, milk, granulated sugar, brown sugar, salt, 1 teaspoon of the vanilla, 1 teaspoon of the nutmeg, and 1/2 teaspoon of the cinnamon in a bowl. Pour mixture over bread to fully coat. Cover and refrigerate 8 hours or up to overnight.
- Preheat oven to 350°F. Uncover bread mixture. Stir together turbinado sugar and remaining 1/2 teaspoon each nutmeg and cinnamon in a small bowl. Sprinkle over bread mixture. Bake in preheated oven until golden brown, 45 to 50 minutes. Let stand at room temperature 10 minutes.
- Meanwhile, cook maple syrup, bourbon, and remaining 1/4 teaspoon vanilla in a small saucepan over low, stirring often, until warmed through, about 2 minutes.
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- Grease a 9- by 13-inch baking dish (or two 8- by 8-inch baking dishes) with butter or coat with nonstick cooking spray.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup; continue stirring as mixture comes to a boil. Remove from heat and pour into prepared baking dish. Arrange the bread cubes over the brown sugar mixture. Sprinkle bread cubes with cinnamon and nutmeg, to taste.
- In a large bowl, whisk the eggs and mix in the eggnog and vanilla. Evenly pour this custard mixture over the bread cubes. Press down lightly on the bread to make sure it's all coated/soaked. Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.
- Remove the baking dish from the refrigerator. Preheat oven to 325°F. Bake, covered, for 40 minutes. Increase oven temperature to 375°F and remove foil. Bake, uncovered, for an additional 5 to 10 minutes or until knife inserted in center of casserole is clean (and mostly dry) and top is puffy and golden brown.
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