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Eggnog French Toast

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Eggnog French Toast

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French toast, one of the basic comfort foods, is a great fix-ahead breakfast for Christmas morning— when it’s baked, not fried. By preparing the bacon ahead and including it with the French toast in the oven, the flavors meld, adding a delicious smokiness to an otherwise sweet dish.

So, at this point, who has time to bake bread? The eggnog bread recipe offers a more complex layer of flavors in what is a simple but plain-looking dish, and can easily be made ahead. If there’s no time to make the bread, use a nice loaf of white sandwich bread, stuffed, soaked and baked as directed below.

At a glance

Prep
Bake
Total
Yield
8 servings

Nutrition information

Ingredients

Eggnog Bread

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons butter
  • 1/2 cup eggnog
  • 1/4 teaspoon nutmeg
  • 1/2 cup + 2 tablespoons warm water
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 1 teaspoon vanilla or 1/4 teaspoon eggnog flavor (optional)

Filling

  • 1 pound bacon, fried or oven-baked until crisp

Eggnog Custard

  • 3 1/2 cups eggnog
  • 8 large eggs
  • 2 tablespoons sugar
  • 1/8 teaspoon eggnog flavor

Eggnog Bread

  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 ounce butter
  • 4 ounces eggnog
  • 1/4 teaspoon nutmeg
  • 5 ounces warm water
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 1 teaspoon vanilla or 1/4 teaspoon eggnog flavor (optional)

Filling

  • 16 ounces bacon, fried or oven-baked until crisp

Eggnog Custard

  • 28 ounces eggnog
  • 8 large eggs
  • 7/8 ounces sugar
  • 1/8 teaspoon eggnog flavor

Eggnog Bread

  • 361g King Arthur Unbleached All-Purpose Flour
  • 28g butter
  • 113g eggnog
  • 1/4 teaspoon nutmeg
  • 142g warm water
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 1 teaspoon vanilla or 1/4 teaspoon eggnog flavor (optional)

Filling

  • 454g bacon, fried or oven-baked until crisp

Eggnog Custard

  • 794g eggnog
  • 8 large eggs
  • 25g sugar
  • 1/8 teaspoon eggnog flavor

Instructions

  1. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
  2. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it’s puffy.
  3. Turn the dough out onto a lightly oiled surface. Gently deflate the dough, and shape it into an 8″ log.
  4. Nestle it into a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover it (with a proof cover or greased plastic wrap), and allow the loaf to rise for about 30 to 45 minutes, until it’s crowned about 1″ over the rim of the pan. *See “tips,” below.
  5. Bake the bread in a preheated 350°F oven for about 35 minutes, until an instant-read thermometer inserted into the center comes out clean.
  6. Remove it from the oven, allow it to cool in the pan for 5 minutes, then remove it from the pan and cool it completely on a rack.
  7. To assemble the bread for french toast: The night before you want to serve the French toast, arrange six 1/2″ slices of bread in a heavily buttered 9″ x 13″ pan. If necessary, cut a few slices to fit so the pan is covered. Layer the bacon atop the bread, then top with the remaining bread slices.
  8. Whisk together the eggnog, eggs, sugar, and flavoring (if you’re using it), then pour it evenly over the bread in the pan. Push the bread down into the custard. Cover the pan, and refrigerate overnight.
  9. The next day, remove the French toast from the refrigerator, and let it rest at room temperature while you preheat your oven to 350°F.
  10. Uncover it, and bake it for about 45 minutes, until the top is golden and it’s set.
  11. Remove the French toast from the oven, allow it to rest for 10 minutes, then dust it heavily with confectioners’ sugar. Cut it into squares to serve.

Nutrition Information

  • Serving Size1/8 of recipe, 212g
  • Servings Per Batch8
Amount Per Serving:
  • Calories510 cal
  • Calories from Fat
  • Total Fat25g
  • Saturated Fat
  • Trans Fat
  • Cholesterol300mg
  • Sodium790mg
  • Total Carbohydrate48g
  • Dietary Fiber
  • Sugars16g
  • Protein21g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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