Eggnog French Toast Roll Ups Recipe By Tasty

EGGNOG FRENCH TOAST

Steps:

• Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
• Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
• Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
• Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

OVERNIGHT EGGNOG FRENCH TOAST

Steps:

• Lightly grease a 9x13-inch baking dish.
• Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. Place the bread slices atop the brown sugar mixture.
• Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
• Preheat an oven to 325 degrees F (165 degrees C). Remove the baking dish from the refrigerator.
• Bake in the preheated oven for 35 minutes. Increase heat to 375 degrees F (190 degrees C), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.

EGGNOG FRENCH TOAST ROLL-UPS RECIPE BY TASTY

Steps:

• Using a rolling pin, roll out each piece of white bread to about ⅛ inch (3 mm) thick. Slice off the crusts so each slice of bread is a perfect square.
• In a large bowl, whisk together the eggs, eggnog, brown sugar, cinnamon, nutmeg, and flour until well combined.
• In a small bowl, mix together the cream cheese, maple syrup, and sage until smooth.
• Make the maple sage sausage roll-ups: Spread 2 heaping teaspoons of the cream cheese mixture in a strip on the bottom half of a bread square. Place a breakfast sausage on top of the strip of cream cheese, then carefully roll into a tight log. Repeat to make 3 more sausage roll-ups.
• Melt 1 tablespoon of butter in a medium nonstick pan over medium heat.
• Gently dip each sausage roll in the eggnog mixture, being careful to keep the seam sealed.
• Place the sausage rolls, seam-side down, in the pan and cook until browned all over, 3-4 minutes total.
• Drizzle with maple syrup, then serve.
• Make the pomegranate raspberry roll-ups: Spread 1 teaspoon of butter in a strip on one side of a bread square, then top with 1 teaspoon of raspberry jam. Place 2 raspberries on their sides on top of the jam, one at the top and one at the bottom of the strip. Sprinkle 1 teaspoon of pomegranate seeds between the raspberries Using your fingers to keep the pomegranate seeds tucked in, carefully roll into a tight log. Repeat to make 3 more pomegranate raspberry roll-ups.
• Melt the remaining tablespoon of butter in the same pan over medium heat.
• Gently dip each pomegranate raspberry roll in the eggnog mixture, being careful to keep the seams sealed .
• Place the pomegranate raspberry roll-ups, seam-side down, in the pan and cook until browned all over, 3-4 minutes total.
• Serve with a dollop of whipped cream and a few pomegranate seeds.
• Enjoy!