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Easy Overnight French Toast Recipes: How To Make Overnight Eggnog French Toast

Updated on March 29, 2011

Eggnog French Toast

Combining french toast with the wonderful flavors of eggnog makes for a wonderful breakfast recipe but what I love about this most of all is being able to prepare it ahead the night before and pop it in the oven.

Serve this with real maple syrup, but if you want to get 'clever' , any kind of fruit butter such as peach butter or apple butter, a dusting of powdered sugar or fresh chunked applesauce or peach slices.

For another delicious variation on overnight french toast, try peach french toast.


RECIPE FOR OVERNIGHT EGGNOG FRENCH TOAST


24 slices - serves 12-15

To serve 6-8, cut the recipe in half and just use 1 cookie sheet.

INGREDIENTS

  • 9 eggs (or substitute egg substitute - 2-1/4 cups)
  • 3 cups half and half or milk
  • 1/3 cup sugar
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 24 3/4-inch slices French bread, Italian bread, challah or any other bread suitable for french toast
  • Cooking spray




PREPARATION

  1. Use vegetable spray to lightly spray two 10 x 15 cookie sheets.
  2. Combine eggs, milk, sugar, spices and vanilla - whisk together completely.
  3. Place bread slices on 2 cookie sheets.
  4. Pour egg mixture over slices.
  5. Lift, turn and move the slices until all liquid is absorbed into the bread.
  6. Cover with plastic wrap and refrigerate overnight.
  7. In morning, preheat oven to 500 degrees.
  8. Remove plastic wrap and bake at 500 degrees for 8-10 minutes.
  9. Turn over slices and cook for 8-10 minutes.
  10. Serve plain, top with chunky applesauce or other fruit, apple butter, peach butter, or maple syrup.

Who Knew French Toast Had Its Own Song?

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    • LULU SUE1987 profile image

      LULU SUE1987 5 years ago

      Looks like a great recipe, I will try it.

    • akirchner profile image
      Author

      Audrey Kirchner 6 years ago from Central Oregon

      Actually LTC, I found some great pumpkin butter recipes and will put them on - and much to my surprise, they are not made with butter - at least most of them!

    • akirchner profile image
      Author

      Audrey Kirchner 6 years ago from Central Oregon

      Thanks LTC for the read and the link - fruit butters are like pumpkin or apple butter where you combine fruit with butter - yummy - and SOOO low calorie! Almond butter is also a favorite of mine as well with French toast!

    • Les Trois Chenes profile image

      Les Trois Chenes 6 years ago from Videix, Limousin, South West France

      I like all your spices and am intrigued by the fruit butters. What are these? (Another Hub needed?)I'll add a link to this from my French Toast recipe.

    • akirchner profile image
      Author

      Audrey Kirchner 6 years ago from Central Oregon

      Hey Carol - thanks for the tips!! I'm not sure I'd like the ginger snaps but graham crackers sound yummy!

    • profile image

      Carol 6 years ago

      try rolling it in crushed graham cracker crumbs OR ginger snaps before baking it. it's very portuguese but extremely delicious.

    • akirchner profile image
      Author

      Audrey Kirchner 7 years ago from Central Oregon

      I saw the Grand Marnier one and linked it to mine when I was all done - great minds think alike I guess and what is not to like about Grand Marnier? Alan- maybe check out that one, too! I love french toast but I especially love the ones that sit overnight and then you bake in the morning as I think they are so much fluffier from the soaking. And orange butter - I had forgotten about that one - we could just keep going and going!

    • alekhouse profile image

      Nancy Hinchliff 7 years ago from Essex Junction, Vermont

      I make gran marnier french toast that soaks overnight with orange butter and my guests just love it. Bout I've always wanted to try eggnog french toast. Thanks for this.

    • Alan Choi profile image

      Alan Choi 7 years ago from NC, USA

      that sounds really good. I'm going to try this out. Thanks!

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