Best Eggnog French Toast Recipes

EGGNOG FRENCH TOAST

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.

EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE

Steps:

• Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
• Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote

OVERNIGHT EGGNOG FRENCH TOAST

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.

EGGNOG FRENCH TOAST

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.

EGGNOG FRENCH TOAST

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.

EGGNOG OVERNIGHT FRENCH TOAST

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.

OVERNIGHT EGGNOG BAKED FRENCH TOAST

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.

MAKE-AHEAD EGGNOG FRENCH TOAST

Steps:

• Place the bread in an ungreased 13x9-in. baking dish. In a bowl, whisk the eggs, eggnog, cinnamon and nutmeg. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Grease a 15x10x1-in. baking pan with 2 tablespoons melted butter. Carefully transfer bread to prepared pan. Brush with remaining butter. , Bake, uncovered, at 400° for 10 minutes. Carefully turn slices over. Bake 10-15 minutes longer or until golden brown and slightly puffed. Dust with confectioners' sugar. Serve immediately.

EGGNOG OVERNIGHT FRENCH TOAST

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 FRENCH TOAST

Steps:

• Grease two 15x10 inch baking pans.
• In a large bowl combine the eggs, half-and-half, sugar, nutmeg, vanilla and rum extract.
• Beat until well blended Arrange bread slices in greased baking pans.
• Pour egg mixture over the bread in the pans.
• Lift and move bread slices until all egg mixture is absorbed.
• Cover with foil and refrigerate overnight or freeze up to 1 week.
• Heat oven to 500 degrees.
• Remove pans from refrigerator or freezer (do not thaw).
• Remove foil.
• Bake one pan at a time for 15 minutes or until golden brown.
• Sprinkle with powdered sugar.
• NOTE: You can bake both pans at the same time, but be sure to switch the pans in the over halfway through the baking time.

CHRISTMAS EGGNOG FRENCH TOAST

Steps:

• 1. *** If using glass, use a tempered glass 9X13 pan, spray with non-stick cooking spray.
• 2. In a small saucepan, add brown sugar and butter. Cook over medium heat and bring to a boil. Remove from heat and pour into baking dish.
• 3. In a separate bowl, add eggs, vanilla, milk, and optional rum. Whisk together.
• 4. In a small bowl mix together flour, cinnamon, nutmeg, and salt. Whisk into whisked egg mixture.
• 5. Dip bread into eggnog mix and place over brown sugar/ butter mixture. Pour any remaining eggnog mix overtop bread.
• 6. Cover with foil, and refrigerate overnight. In the morning, remove from refrigerator. Bring to room temperature while preheating oven to 350 degrees F.
• 7. Bake at 350 degrees covered 25-30 minutes. Then remove foil and bake uncovered 5-10 minutes. Serve with warm maple syrup.

BAKED EGGNOG FRENCH TOAST WITH CRANBERRIES AND APPLES

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.

EGGNOG PANETTONE FRENCH TOAST

Steps:

• Trim ends and bottom from Panettone. Cut into 1 inch slices.
• Combine eggs, milk, eggnog, spices, and salt, and lightly beat in a large shallow bowl.
• Heat canola oil in a nonstick pan, using a paper towel to spread and remove excess.
• Dip each slice in egg batter on both sides. If you prefer a more custardy texture, allow to sit for 30 seconds or so on each side.
• Cook one or two slices at a time to golden brown, about 3 minutes on each side.
• Transfer to a plate and serve with your preferred accompaniments.

EGGNOG FRENCH TOAST

Steps:

• 1. In med-large bowl beat eggs; add cinnamon, sugar, extract and orange zest and mix together. Add eggnog and mix thoroughly.
• 2. Heat griddle or skillet over med-high heat. When hot add butter and or oil.
• 3. Dip bread slices in eggnog mixture coating both sides.
• 4. Place dipped bread slices on hot griddle and cook until golden brown.
• 5. Turn to cook the second side until golden.
• 6. Serve with butter, syrup, powdered sugar or your favorite topping.

KITTENCAL'S EGGNOG FRENCH TOAST

Steps:

• In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use my 8 x 8-inch baking pan for this).
• Melt 1-2 tablespoons butter in a skillet over medium heat.
• Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated.
• Place onto hot skillet and cook until lightly browned on each side.
• Serve warm.

RAISIN-EGGNOG FRENCH TOAST

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.

SIMPLEST EGGNOG FRENCH TOAST

Steps:

• Pour eggnog into a shallow bowl, and add grated orange and cinnamon.
• Dip bread slices into the eggnog mixture, turning to coat both sides.
• Melt 2 tablespoons of the butter in a skillet over medium-high heat; add 2 or 3 slices of bread and fry until golden brown on both sides.
• Repeat with remaining bread and butter.
• Serve warm with powdered sugar, maple syrup, compote, or all three!

EGGNOG FRENCH TOAST

Steps:

• Arrange the bread slices in two well-greased 15-inch by 10-inch by 1-inch baking pans.
• In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees for 12-15 minutes or until lightly browned, turning bread once.
• Dust with confectioners' sugar.

QUICK EGGNOG FRENCH TOAST

Steps:

• Arrange the bread slices in two well-greased 15x10x1-in. baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500° for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar.

EGGNOG FRENCH TOAST

Steps:

• Combine eggnog and nutmeg in a shallow dish.
• Place bread slices in dish, turning to coat.
• Melt butter in a large skillet.
• Remove bread slices from eggnog mixture, allowing excess to drain.
• Cook in skillet 3 minutes on each side or until golden.
• Serve immediately with Rum sauce.
• Rum Sauce: Combine ingredients in a saucepan; cook over low heat until heated, stirring often.