yum! I added freshly ground nutmeg, only 1 t cinnamon, and 1/2 t pumpkin pie spice. I sprayed a 9x13 baking dish with baking spray, packed bread slices in the pan and poured the batter over the whole thing. Covered with plastic wrap and refrigerated it overnight. This morning I took it out for an hour (Letting my glass baking dish come up to room temperature) then baked the french toast for 40 min. in a 350*F oven...divine! We didn't even use syrup, the eggnog taste was so yummy!
Yum! I used cheap white bread in this recipe instead of french bread. When I made the egg mix, I used the leftover homemade eggnog that I had in the fridge. I didn't use pumpkin pie spice, I used more nutmeg and added a tsp. of rum flavoring. Really good. I'll make this again for sure.
My husband 2 yr. old and I loved this recipe. I think next time I will cut back a little on the cinnamon as I thought it overpowered the eggnog flavor a little.
I made this for Christmas morning and everyone really liked it! I read through a lot of the reviews and did adopt several alterations: I used 4 eggs and about 1 cup of eggnog, used nutmeg instead of pumpkin pie spice. Like several others, I made it the night before: put the bread in a 9 x 12 pan and poured the egg mixture over all. Refrigerated overnight, covered in foil, then put in a 375 oven for about 35 min, til nicely browned. So easy and delicious; I can see this becoming a new Christmas morning tradition!
I modified this recipe a little (less cinnamon added sugar) and decided to try the suggestion to soak the bread overnight for more flavor. I don't have anything that holds 12 pieces of bread flat (does anyone?) so I stacked the bread in a plastic container with a lid and poured the mixture in between and on top but ran out at the end. In order to try to soak all the pieces I flipped the container a couple times. There must be a better way because the next morning the pieces were so soaked that they were hard to get on the griddle in bread-shaped pieces. If someone else has a different way let us know. Otherwise stick to the standard dip-and-grill method.
I saw Eggnog French Toast on a restaurant menu and thought I can make this at home.....logged onto All Recipes and found this fabulous recipe and made it for dinner one evening last week!! I am making it for Christmas day breakfast. I added 1TBL sugar to sweeten it up a bit.
Instead of pumpkin pie spice I just bought Pumpkin Spice Eggnog. I used whole grain white bread rather than French. My family loved this! It's a nice change of pace and perfect for the holidays.
I had to change the recipe as it is the toast gets too soggy. I use 4 eggs and 1 cup egg nog then just nutmeg dashed in before I dip each one because the spice just floats on the top and is gone after a few slices are dipped. We always use Kings Hawaiian bread sliced thick. Dip the bread quickly and then cook immediatly. Tastes great with blueberry syrup too.
I read the reviews and made some changes that I thought made it wonderful. First I used 6 slices of Texas Toast. Since it's so thick I used 4 eggs and 3 cups of eggnog. I used Trika G.'s spices (Ground nutmeg- 1/2 tsp. 1 tsp cinnamon and 1/2 tsp pumpkin pie spice) and let it sit for about 1.5 hours since I didn't want the bread to be too soggy. Then I placed it on a foil covered baking sheet sprayed itcooking spray and baked it at 400 degrees for about 20-25 minutes flipping halfway through. The French toast gets fluffy and was not soggy in the least!
The eggnog to egg ratio in this recipe is waaaaaayyyyyyy off. My bread was mushy after 20min on the griddle. You actually need like 6 eggs with only a 1/2 cup eggnog for about 6 pieces of bread.
