Best Baked Eggnog French Toast With Cranberries And Apples Recipes

EGGNOG FRENCH TOAST

Eggnog French Toast image

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

Ingredients

2 eggs, beaten slightly
1 ½ cups eggnog
1 ½ tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread

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 EGGNOG FRENCH TOAST

Overnight Eggnog French Toast image

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

Ingredients

1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 loaf French bread, cut into 1-inch slices
8 eggs
2 cups prepared eggnog

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

BAKED EGGNOG FRENCH TOAST WITH CRANBERRIES AND APPLES

Baked Eggnog French Toast With Cranberries and Apples image

Make and share this Baked Eggnog French Toast With Cranberries and Apples recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons light brown sugar
8 tablespoons unsalted butter, diced
3 golden delicious apples, peeled, cored, and cut into 1/2 inch cubes (1 1/4 lb.)
2 cups cranberries (fresh or frozen, thawed and patted dry)
1/2 cup sugar, plus more if needed
12 thick slices bread, cut on a sharp diagonal, from a day-old baguette
2 1/2 cups purchased eggnog
1/2 teaspoon freshly grated nutmeg
ground cinnamon, a pinch
3 tablespoons melted unsalted butter

Steps:

For cranberries and apples--whisk together the apple cider, corn syrup, and brown sugar in a large heavy saucepan set over high heat.
Boil until reduced to 1 cup, about 15 minutes.
Whisk in 4 tbsp of the butter until melted.
Remove from the heat and set aside.
Melt the remaining 4 tbsp butter in a large heavy frying pan over medium heat until hot.
Add the apples and saute, stirring 2 minutes.
Add the cranberries and sugar, and stir until the cranberries begin to pop, about 2 minutes.
Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes.
Taste and stir in more sugar, if desired.
For the eggnog french toast--arrange the bread slices in a 13 x 9 inch baking dish.
Whisk together the eggnog, nutmeg, and cinnamon in a bowl.
Pour the mixture over the bread.
Cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
Arrange a rack in center of oven; preheat oven to 450°.
Butter a large, rimmed baking sheet with some of the melted butter.
Using a metal spatula, transfer the bread slices to the baking sheet.
Brush the bread with the remaining melted butter.
Bake for 10 minutes, and then turn and bake until golden brown on the outside, and still soft inside, 5-6 minutes.
Watch carefully so they do not burn.
Arrange two slices on each of six dinner plates and mound the warm fruits on top.
Dust generously with powdered sugar and serve.