*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
Rating: 5 stars
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.
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!