Eat, Uncategorized

Easter Brunch French Toast

I recently made an overnight french toast recipe that I found while searching through stacks of recipes.  I couldn’t find exactly what I was looking for, so I added a couple ingredients, adjusted some of the measurements of the ingredients I kept, and omitted a few things.  I have to admit that I really liked it and it was simple.  I will be adding this to my Easter brunch menu this year because of the simplicity, taste and the fact it can feed a lot of people.  The secret to this french toast is the delicious challah bread and added butter!  I used almond milk because I don’t drink regular milk and oftentimes don’t have regular milk on hand, but you certainly can use regular milk.  Full disclosure: this is not a healthy recipe, BUT it’s a fun dish that is suitable for the holidays and should please a crowd!!! Make it your own by adding a layer of your favorite fruit on top like bananas, blueberries or apples.

I actually doubled the recipe, if you would like to do that just double all the ingredients listed below…

Ingredients:

1 loaf of challah bread

6 eggs

1 1/2 C almond milk (vanilla flavored)

1/3 C white sugar

1 tsp bourbon vanilla extract

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

butter

For Glaze:

1/2 C white sugar

1/2 C brown sugar

1/4 C flour

1/2 C butter

1/2 C almond milk

2 tsp vanilla

Tear bread into 1 1/2 inch thick slices and place in a lightly greased 9×13 inch baking dish. In a large bowl, beat eggs with 1 1/2 cup almond milk, 1/3 cup white sugar, and 1 tablespoon bourbon vanilla. Pour egg mixture over bread slices.  Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over bread and egg mixture. Dot entire dish with butter, cover, and refrigerate overnight.

In the morning: Preheat oven to 350 degrees F (175 degrees C).

Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup almond milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

 

 

 

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Eat, Uncategorized

Eggnog Waffles for a Crowd!

I’ve been on a real egg nog kick this week!  Although I’m not the biggest fan of drinking eggnog, I really love eggnog flavored sweets.  Yesterday I blogged about the eggnog pound cake I make every year for Christmas.  The other eggnog recipe we have come to thoroughly enjoy in our home this time of year are delicious eggnog waffles.  I’m including this recipe that is large enough to make for a crowd.  I love this because if you are hosting family or friends at your home for the holidays and need something simple but festive for breakfast or brunch…look no further!  I will usually make this much for just my little family of four.  It’s great to refrigerate or freeze the left overs for my boys to have for the next couple of days or at a later time.  These waffles are simple and will certainly impress your guests.

This recipe makes twenty 4-inch waffles

4 C All-purpose flour

4 Tablespoons sugar

2 Tablespoons baking powder

1 Teaspoon cinnamon

1/2 Teaspoon nutmeg

1 1/2 Teaspoons salt

1 Teaspoon Baking soda

3 1/2 C Egg nog

2/3 C Vegetable oil

4 Large eggs

Combine ingredients in a large mixing bowl until well blended and smooth in texture.  Let your batter sit for at least 5 minutes before using.  Prepare your waffle maker (I use setting 4 on mine).

Pour 1 1/2 cups of batter onto preheated waffle maker and spread batter evenly over the grid.  Allow batter to bubble for about 10 seconds, then cover the lid and wait for your waffles to be ready.  (My waffle maker will display a green light when waffles are finished).  Carefully remove waffles when ready and repeat until batter is gone.

Serve immediately or freeze to use at a later date.

Suggested toppings: maple syrup, fruit syrups, cinnamon butter, fresh berries, chopped nuts, powdered sugar, whip cream, egg nog ice cream