Baked Eggnog French Toast Recipe | French Toast Casserole. Baked Eggnog French Toast Cinnamon Baked French Toast is one of our favorite breakfast or brunch items-to serve and eat:) It is easy to make and our guests always rave about it. For the holiday season, I wanted to spice things up a bit so I made Baked Eggnog French Toast. I don’t like to drink eggnog straight up, but I like using it in recipes. I fell in love with it after I made my Mini Eggnog Doughnut Muffins. My dad and brother, on the other hand, drink eggnog by the gallon during the holiday season. They LOVE the stuff. They are coming to visit for Christmas so I think I will have to add this Baked Eggnog French Toast to our Christmas brunch menu. I love that you can make this Baked French Toast in advance.
Make your life easier this Christmas and make this Baked Eggnog French Toast. And just a reminder-are you following our giveaways on our “On the Side” page? If you like this Baked Eggnog French Toast, you might also like: Krispie Egg Nog French Toast. On Friday, I got hit with the craving for egg nog french toast. Every year, I make egg nog french toast casserole at some point, and I had planned to make it this weekend (which I did). But I had all the stuff on hand for the casserole, and it was only Friday. So I took two slices off my challah bread and made myself this Rice Krispie French toast, egg nog style. This french toast comes from my days working at a country club in Connecticut.
It was one of the most popular menu items. It was a standard French toast without the egg nog, but some members of the club made their own variations on it when they ordered it. I love this fun take on French toast. Krispie Egg Nog French Toast 2 eggs 1/2 cup egg nog 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg splash of rum (optional) 1/2 cup Rice Krispies 2 thick slices challah bread 1 tablespoon butter maple syrup In a wide, shallow bowl, whisk together the eggs, egg nog, cinnamon, nutmeg and rum if using it. Serve with warm maple syrup. Creme Brulee Oatmeal Recipe. Monday, January 17, 2011 Creme Brulee Oatmeal Just to set the record straight, this is a breakfast item, not dessert, though it certainly could qualify for an after meal treat.
On a trip down to Marco Island in my home state of Florida, we had a similar breakfast (though made with steel-cut oats and real custard from stratch) and I knew I had to create a shortcut version of it. Quick cooking oats make it an almost instant-breakfast, as they only take 2 minutes to prepare. Instead of home-made custard that you’d normally find in a creme brulee, I used vanilla pudding found in a little plastic container. I’m all for the shortcut, especially in the mornings, when I am not fully quite functional until my 2nd cup of coffee.
About Cinnamon: Korintji vs Saigon Okay, let’s talk about cinnamon a bit – I’ve just come back from my client, McCormick on a whirlwind 24 hour trip to their headquarters near Baltimore. The following is information from the McCormick Cinnamon Field Report: Leave a Comment. French Toast. French toast-- it's a Sunday morning favorite in our house and after years of tinkering with egg to milk to sugar ratios, I am finally sharing "the one". I like my french toast thick with a good texture; crunchy on the outside and tender, but not soggy on the inside. The bread that soaks up the custard makes a big difference as well. The best bread I have found is challah. If you are a regular reader, you might have already figured that I use my homemade challah. It bakes up big, with a buttery, sweet flavor and a crumb that soaks up the custard just right. I like to use a cast-iron skillet to fry up the soaked bread slices.
Printable RecipeFrench Toast 12 slices 12 large slices of day-old challah, homemade or good quality 6 extra large eggs 1 1/2 cups whole milk 1 Tablespoon pure vanilla extract 1/2 teaspoon cinnamon 2 Tablespoons packed brown sugar 1/4 teaspoon kosher salt Butter for frying Confectioners' sugar for dusting Accompaniments Maple syrup Bacon Source: The Galley Gourmet. When French Toast Met Pancakes. If you ever want me to like you, just make me a light, fluffy stack of pancakes.
I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach. I was in love way before the batch was whipped up. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. The results are pure heaven! Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time.
The baking powder … The vegetable oil … Brown sugar … Description. Apple Bourbon French Toast Casserole. Holidays are here and while we’re all planning for the big meals, what about breakfast? I don’t know about you, but I think about lunch and supper menus and then totally forget about breakfast until the last minute. And breakfast is important, especially if your family tends to eat a late lunch like mine does. This Apple Bourbon French Toast Casserole recipe, submitted by Tasty Kitchen member Courtney, caught my eye as perfect breakfast option for those busy holiday mornings, because it can easily be made ahead and popped in the oven when the sun comes up.
It’s a wonderful mix of apples, brown sugar, cinnamon, with a splash of bourbon. So let’s get started on this bressert thing. You’ll need butter, brown sugar, bourbon, apples, thick, day old bread, eggs, milk, vanilla, cinnamon, and nutmeg. Begin by melting the butter and sugar together in a small pan. Whisk it together to combine. Pour the butter/bourbon mixture (otherwise known as delicious goodness) into a baking pan. Almost finished! Cinnamon Sugar Breakfast Puffs recipe from food52.
Author Notes: This is a recipe I got from my childhood best friend, college roommate, and partner in all things related to having tea parties, binging on whipped cream and scones, building snow forts, trying to find the source of creeks, spiking hot chocolate, climbing mountains, and other adventures of all sorts. I think she got it from her godmother, who is the ultimate hostess (she has one of those giant houses with stone lions out front, which basically means you're required to be a good hostess). My friend had these at a brunch hosted by her godmother, and became unbelievably obsessed with them.
She was generous enough to share the recipe with me too. I made some little tweaks and changes because I can't help it, like spicing them up, and using browned butter (because butter should almost always be browned in these types of cases). Food52 Review: These puffs are like the best doughnut holes you've ever eaten. Makes 12 The Breakfast Puffs Cinnamon-sugar coating. Sweet Breakfast Recipe: Cream Cheese Braids | Apartment Therapy The Kitchn. For several years, I remember helping her make them, only to find out that every one was spoken for. They'd come out of the oven, and all I'd get was a finger swipe of glaze from the edge of the pan.
I'm not sure I knew what an actual cream cheese braid tasted like until after college. Now, I've got one half-eaten on my countertop, one in the freezer for Christmas morning, and four to hand out to my neighbors. And while you'll need to start these the night before, mixing together the dough takes all of 10 minutes. The next day, it goes quickly. The dough is surprisingly easy to roll out—soft, pliable, and forgiving once you dust it with a little flour. Plus, they're a cinch to freeze (I've given a tip below), so you can make them ahead of time and give as gifts.
Cream Cheese "Braids" makes six For the dough1 cup sour cream1/2 cup sugar1 teaspoon salt1/2 cup unsalted butter, melted2 packets active dry yeast1/2 cup warm water 2 eggs, beaten4 cups all-purpose flour. Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns. No, I did not make up the "man breakfast" thing. It's actually in Alton Brown's Good Eats 3: The Later Years. While you can argue about the name, my wife can attest to the fact that females can enjoy this meal, too.
I mean, what's not to love about properly made hash browns with eggs and bacon? But the best part is that this meal comes together so quickly. While the bacon cooks, you grate the potatoes.