Best Blueberry Eggnog Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

BLUEBERRY EGGNOG



Blueberry Eggnog image

From the book Prize Winning Blueberry Recipes. I've not made this yet and did not include time for chilling this.

Provided by lazyme

Categories     Punch Beverage

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups blueberries, rinsed, drained (fresh or frozen)
2 cups water
4 eggs
2/3 cup sugar or 2/3 cup honey
1 tablespoon vanilla
1 teaspoon nutmeg
2 cups heavy cream (1 pint)
1 cup brandy (optional) or 1 cup dark rum (optional)

Steps:

  • In a saucepan, mix blueberries and water.
  • Boil gently for 15 minutes.
  • Press mixture through a fine strainer.
  • Pour into a bowl and chill.
  • Beat eggs into blueberry puree until smooth.
  • Beat in sugar, vanilla and nutmeg.
  • Gradually beat in heavy cream and brandy.
  • Chill until ready to serve.
  • Stir again before serving in punch cups.

Related Topics