Showing posts with label eggnog. Show all posts
Showing posts with label eggnog. Show all posts

December 19, 2012

Eggnog Overnight Spiced French Toast with Cranberries

1 day-old French batard (about 1 lb) sliced into 1/2-3/4 inch slices
5 eggs
3/4 cup eggnog
1/2 cups milk
1/4 cup black rum
1/2 teaspoon vanilla paste
1/4 teaspoon allspice
1/4 teaspoon Vietnamese cinnamon
1/4 teaspoon nutmeg
1/4 cup sweetened dried cranberries


Spray with baking spray a 9x13 pan. Arrange bread slices in a single layer in the pan. Set aside. Whisk together eggs, milk, eggnog, vanilla paste, rum and spices until well combined. Pour mixture over bread. Turn bread slices to coat. Sprinkle with cranberries. Cover lightly with foil and refrigerate overnight (about 8 hours). Preheat oven to 400. Bake 10 minutes. Turn bread over and continue baking until just golden, around 5 minutes. Serve immediately.
My thoughts:
I have to admit, I'm not the biggest French toast fan. I like it stuffed, generally, but plain French toast normally doesn't appeal to me. This French toast however, is amazing! The bread gets almost custardy from the long soak in the eggnog mixture but it still gets nice and brown (and crispy!) during the baking process. This is my new go-to fancy breakfast for busy mornings. Or I could start the soak in the morning and have breakfast for dinner!

Sorry about the Instagram-like nature of the picture, we are experiencing a bit of a lighting crisis here in the Rappaport kitchen and it has been horribly dark out.

December 15, 2010

Eggnog Saigon Cinnamon Swirl Bread


3/4 cup sugar
2 tablespoons Saigon cinnamon

4 cups flour
1 cup sugar
2 cups eggnog
2/3 cup canola oil
2 teaspoons baking powder
2 eggs, beaten
1 1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350. Grease or spray one standard loaf pan or mini loaf pan that makes 4 one cup loaves. In a small bowl, whisk together swirl ingredients. Set aside. In a large bowl, whisk together baking powder, nutmeg, flour, sugar and salt. In a medium sized bowl, combine eggs, eggnog, vanilla and oil. Add to flour mixture. Stir until thoroughly mixed. Pour into pan, filling about 1/3 of the way. Sprinkle with swirl mixture. Add more batter, top with more of the swirl mixture. Bake 45- 50 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan 10-15 minutes then carefully remove to wire racks. Cool completely before slicing.
My thoughts:

I love making and giving quick breads for the holidays and am always trying to think of a new variation. Last year when faced with a ton of leftover nog I realized that I could use eggnog in pretty much the same way I would use milk. Saigon cinnamon is very fragrant with a spicy-sweet flavor that I think makes it the perfect foil to the rich eggnog. Think of this as a traditional cinnamon bread taken to the next level.

December 25, 2009

Eggnog Waffles

2 1/4 cup flour
1 cup milk
1 cup eggnog
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons rum or 1 teaspoon rum flavoring
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 eggs

Whisk together the dry ingredients in a large bowl. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir to combine. Follow the instructions included with your waffle iron to complete the waffles. For most large, Belgian-style waffle irons you would use 1 cup of batter for each waffle. I love my waffle maker.

Yield: 4 large Belgian-style waffles

My thoughts:
Eggnog seems to be a fairly polarizing beverage, you either love it or hate it. I guess I am in the love it camp if by loving it you mean "drink maybe one glass once a year". There is a local business that makes a nog that I enjoy (I have to draw the line at making it myself) that my mom would buy growing up. I bought some myself this year and while I enjoyed that cup, I was left with quite a bit leftover. Eggnog always strikes me as sort of breakfasty for some reason so I thought making something for breakfast might be fun. I am so happy I thought of making waffles, they were great! I used half milk and half eggnog and they had the perfect level of nogness. Rich but not sickeningly so and just really festive tasting.