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

CRANBERRY-APPLE FRENCH TOAST

Cranberry-Apple French Toast image

My husband's breakfast club at work raves about this make-ahead French toast. Pop it in the oven in the morning to get your day off to a sweet, bubbly start. -Mara Faulkner, Martinsburg, West Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2/3 cup packed light brown sugar
1/4 cup maple syrup
1/4 cup unsalted butter, melted
1/4 teaspoon ground nutmeg
3 teaspoons ground cinnamon, divided
3 medium Granny Smith apples, peeled and thinly sliced
1/2 cup dried cranberries
6 large eggs
1-1/2 cups whole milk
1 teaspoon vanilla extract
1 loaf (1 pound) challah or egg bread, cut into 1-inch slices

Steps:

Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish., In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 295 calories, Fat 10g fat (4g saturated fat), Cholesterol 126mg cholesterol, Sodium 197mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 8g protein.

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.