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Eggnog French Toast

Eggnog French Toast
Leftover eggnog? Try this sweet and creamy holiday twist on traditional French Toast. Top with fresh fruit, drizzle with syrup or simply dust with powdered sugar.
Prep Time:  15 minutes
Cook Time:  30 minutes
Servings:  6 servings

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1-1/2 cups eggnog
12 slices day-old thick-cut bread (about 1-1/2 inches thick)


Step 1 HEAT oven to 350°F. BEAT eggs and eggnog in medium bowl until blended. POUR 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. PLACE 6 bread slices in pan; turn slices over and let stand until egg mixture is absorbed. PLACE bread in single layer on greased baking sheet.
Step 2 REPEAT with remaining egg mixture and bread, using a second baking sheet.
Step 3 BAKE in 350°F oven, turning once, until browned on both sides and no visible liquid egg remains, about 30 minutes.

Insider Info

Leftover party eggnog? If you happen to have homemade eggnog left from a party the night before Classic Cooked Eggnog, this is a good way to use it. If not, store-bought eggnog will work perfectly well.


Nutrition Information

Per Serving

Excellent Source: Protein and Choline

Good Source: Vitamin D, Folate, Calcium and Iron

Calories: 260

Total Fat: 9 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 3 g

Cholesterol: 223 mg
Sodium: 446 mg
Carbohydrates: 31 g
Dietary Fiber: 1 g
Protein: 13 g
Vitamin A: 400.8 IU
Vitamin D: 72.1 IU
Folate: 79.6 mcg
Calcium: 186.1 mg
Iron: 2.9 mg
Choline: 166 mg

Vitamin C: 0.9 mg
Vitamin E: 1.1 IU
Trans Fat: 0 g
Sugars: 8 g
Potassium: 221.8 mg
Magnesium: 29.6 mg
Selenium: 27.2 mcg
Phosphorus: 214.2 mg
Vitamin B12: 0.9 mcg
Vitamin K: 1.8 mcg
Vitamin B6: 0.1 mg
Copper: 0.2 mg
Vitamin B1 - Thiamin: 0.3 mg
Manganese: 0.3 mg
Zinc: 1.2 mg
Vitamin B2 - Riboflavin: 0.5 mg
Vitamin B3 - Niacin: 2.3 mg
Omega 3: 0.2 g
Omega 6: 1.4 g

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