French toast with eggnog
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Instead of regular eggs, the cream for these French toasts uses eggnog, a spiced Christmas drink made with eggs. Mix it with cream, add a little more spice and sugar, pour it over slices of challah, and let them soak in the refrigerator overnight. The next morning, bake the French toast in the oven and serve. A great idea for a delicious breakfast after Christmas or New Year's. All the toast is baked in one large casserole, and to help it hold its shape, use slices of stale bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 large eggs
- 2 cups of low-fat cream
- 1 tbsp. eggnog
- 2 tbsp. granulated sugar
- 2 tablespoons light brown sugar
- 1 tbsp vanilla extract
- 1.5 tsp freshly grated nutmeg
- 0.5 tsp ground cinnamon
- 1/4 teaspoon salt
- 1 challah (about 425 g), cut into 1 cm thick slices
- 3 tbsp. l. sugar turbinado
- Powdered sugar, for dusting
- Whipped cream and/or maple syrup, for serving
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Recipes with similar ingredients: eggs, cream, eggnog, sugar, brown sugar, vanilla extract, nutmeg, cinnamon, challah, turbinado sugar, powdered sugar, maple syrup
Cooking the dish according to the recipe:
- Beat the eggs in a large bowl. Stir in the cream, eggnog, granulated sugar, brown sugar, vanilla, 1 teaspoon nutmeg, cinnamon, and salt. Arrange the challah slices in 2 overlapping rows lengthwise in a 9x13-inch baking dish. Pour the egg mixture over the entire challah and press it lightly into the bread. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350°F (175°C). In a small bowl, combine the turbinado sugar with the remaining 1/2 teaspoon nutmeg. Uncover the challah and sprinkle with the sugar mixture. Bake until golden brown, 35-40 minutes. Let rest for 10 minutes. Dust with powdered sugar. Serve with whipped cream and/or maple syrup.
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