Raisin Eggnog French Toast Recipes

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.

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.

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.

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.

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Top with cream cheese and remaining bread. , In a large bowl, whisk remaining ingredients. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean.

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.

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.

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.

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.

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.

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.