Best 13 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

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.

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 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

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 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.

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.

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.

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.

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.

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.

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.

RAISIN-EGGNOG FRENCH TOAST

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.