Eggnog French Toast
Eggnog French Toast
by Jennifer Carlisle
If you have any leftover eggnog this holiday season, using it in a french toast is a great way to use it up. When I made this on Christmas for the first time, I used enough ingredients to feed two people, but for this recipe I will double it to feed 4 people. This is a french toast you can make the day before and bake the next morning. It's easy and very delicious. If you don't like eggnog you can always replace the eggnog with milk and just add 1 more teaspoon of sugar. I hope you enjoy this dish.
Thanks and Happy Holidays!!!
Eggnog French Toast
Sourdough bread cut into large cubes
Egg, Eggnog, Cinnamon, Sugar and Salt combined in a bowl
2 L baking dish...
And a 2.5 L baking dish, use either one. Just make sure to grease it.
Pour egg mixture over the bread in the baking dish and toss to coat. See how each piece of bread is soaked with egg mixture and layering the bottom of the dish. Cover then place in a fridge over night.
When baked the bread will toast and brown on the top, but will be tender, moist and flavorful underneath. I took this picture after we dug in. Whoops. I couldn't wait, so I don't have one from when it first came out of the oven. Wish I did, because it was really pretty.
Serve with your favorite syrup.
Ingredients:
- 4 1/2 - 5 cups of bread (day old bread works best I used sourdough bread), cut into large cubes (about 2-3 inches wide or if you are using sliced bread, simply cut bread in half)
- 2 large eggs
- 2 cups of eggnog or milk
- 2 teaspoons sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
syrup
Directions:
Cut bread into large cubes. In a medium bowl whisk together the eggs, eggnog, sugar, cinnamon and salt. Grease a 2- 2.5 liter baking dish with cooking spray, butter or shortening, then place the cubes of bread in the dish. Pour the egg, eggnog, sugar and cinnamon mixture over the bread in the dish, making sure to cover each piece of bread. Then give the cubes of bread a little toss with the egg mixture so each piece becomes saturated with the egg mixture. Then layer the bread flat again, cover and set in the fridge til the next day. When ready to bake, remove the french toast from the fridge and preheat oven to 350 F. Place in oven uncovered and bake for 40-45 min. The pieces of bread with be a little toasted and you may be able to see some egg pieces cooked white in the bottom of the dish.
Serve with your favorite syrup.
*If using milk instead of eggnog, add 1 more teaspoon of sugar and follow above instructions.
*If making half this recipe: Serves 2
-2- 2 1/2 cups of bread
-1 egg
-1 cup eggnog
-1 tsp sugar
-1 tsp cinnamon
- a dash of salt
follow above instructions, using a 1.5 L baking dish and bake for 30 min.
by Jennifer Carlisle
If you have any leftover eggnog this holiday season, using it in a french toast is a great way to use it up. When I made this on Christmas for the first time, I used enough ingredients to feed two people, but for this recipe I will double it to feed 4 people. This is a french toast you can make the day before and bake the next morning. It's easy and very delicious. If you don't like eggnog you can always replace the eggnog with milk and just add 1 more teaspoon of sugar. I hope you enjoy this dish.
Thanks and Happy Holidays!!!
Ingredients:
- 4 1/2 - 5 cups of bread (day old bread works best I used sourdough bread), cut into large cubes (about 2-3 inches wide or if you are using sliced bread, simply cut bread in half)
- 2 large eggs
- 2 cups of eggnog or milk
- 2 teaspoons sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
syrup
Directions:
Cut bread into large cubes. In a medium bowl whisk together the eggs, eggnog, sugar, cinnamon and salt. Grease a 2- 2.5 liter baking dish with cooking spray, butter or shortening, then place the cubes of bread in the dish. Pour the egg, eggnog, sugar and cinnamon mixture over the bread in the dish, making sure to cover each piece of bread. Then give the cubes of bread a little toss with the egg mixture so each piece becomes saturated with the egg mixture. Then layer the bread flat again, cover and set in the fridge til the next day. When ready to bake, remove the french toast from the fridge and preheat oven to 350 F. Place in oven uncovered and bake for 40-45 min. The pieces of bread with be a little toasted and you may be able to see some egg pieces cooked white in the bottom of the dish.
Serve with your favorite syrup.
*If using milk instead of eggnog, add 1 more teaspoon of sugar and follow above instructions.
*If making half this recipe: Serves 2
-2- 2 1/2 cups of bread
-1 egg
-1 cup eggnog
-1 tsp sugar
-1 tsp cinnamon
- a dash of salt
follow above instructions, using a 1.5 L baking dish and bake for 30 min.
Comments
Post a Comment