Egg Nog French Toast?

I was wondering if egg nog would be a suitable substitute for an french toast batter. I actually wanted to do some French Toast with some leftover Panettone. Do you think it would set up, or just be too soggy because the eggs are pasturized? What about breat pudding? Anyone try this yet?

Why not? It's only cooking - give it a shot! Who knows, you might end up with a new holiday tradition

I think, based on my experiences as a Fat Slob who eats too much toast, French and otherwise:

Make sure you use eggnog made with actual eggs, otherwise it might not set up like a traditional custard batter.

1. Cut the slices thick, and let them soak longer than normal in the goop. (Although now that I think of it, Panetone might be the exception because it's such an open crumb. Uhhhh...how about making two batches: one soaked for a little bit, the other soaked for a while? Report back if you do - it'll help me decide if I try to make it myself!)

2. Wait! You know what? Cut the slices thick and soak them for a shorter amount of time than usual, no matter WHAT bread you use! Why? I'm thinking now that the higher sugar content will cause the outside to brown/caramelize much more quickly than normal. Maybe. If that happens, any "batter" on the inside may still be raw while the outside is turning a nice charcoal color/texture.

3. Use a lower temp and flip it more than once. Maybe that'll help.

4. So might cooking it in an oven.

You know what? If it were me, I might just bag the whole "French Toast" thing and make it into a Panettone-nog Bread Pudding. Whadda think, huh? Huh? Is that brilliant, or what?

Of course, half the fun of cooking is experimenting. So....go for it! French Nog Toast, ahoy!

Report back and tell me how stupid my thoughts were after you make it

Of course it will work. I just finished baking Rachel Ray's Eggnog-Panettone Bread Pudding for a family dinner tonight. This is the 3rd year I've made this - very good.

Yesterday I accidentally grabbed the wrong jar and sprinkled a cinnamon-sugar mixture on top of our homemade eggnog instead of nutmeg--and a new drink was born: Liquid French Toast! Delicious!

Egg nog French toast is a favorite Christmas morning food at our house.

Thanks everyone for your replies. Howie, that recipe looks great, but I was wondering if I could use prepared egg-nog for it? For instance, I wanted to cut a slice of Panetone, soak it in egg-nog and then fry it on the griddle? Any thoughts about doing it this way? Would I need to add additional eggs to the egg nog (since it's only made with egg yolks).

Or maybe I will just go Tom's route! LOL!

...For instance, I wanted to cut a slice of Panetone, soak it in egg-nog and then fry it on the griddle? ...

As long as you fry it over medium heat in puddle of butter. BTW - I vary the recipe and bake it in a bundt pan at 350 for about 40 minutes.

We had a cocktail party last night and I ended up making individual bread puddings and it worked out really well (and was very easy too). I used a muffin tin that I buttered. Then I cut a half of Panettone into small cubes, sprinkled with cinnamon and added about 1/2 cup of eggnog, tossed gently and put mixture in the muffin tin. I refrigerated for about 2 hrs, added a some butter to the top of each one, covered with foil, and cooked for about 30 min at 300 degrees. Then I removed the foil increased the heat to 400 and let cook another 10 min to crisp up the top a bit. Turned them out on a plate, drizzled with egg nog, then powered sugar and served with a scoop of gingerbread ice cream.

How do you make your gingerbread ice cream?

Brilliant, Maria!

Thanks Jeff!

Matilda - Nothing too fancy, I crushed up some of our gingerbread cookies and gingerbread house and mixed it with some softened vanilla ice cream and stuck it back in the freezer for a few hrs.

FYI, on the Egg Nog French Toast, today in the Oregonian there was a recipe for that in a sorta deep-dish style, baked with apples and walnuts.

I also saw a recipe for the same using cranberries. which seems so much more interesting to me. I think the cranberries would add a nice touch of tartness to the dish.

On New Years Eve I baked some dinner rolls and forgot to put the leftovers in a plastic bag. They dried out very hard, so Sunday morning, I ran them through the food processor to turn them into bread crumbs, soaked them in an eggnog/custard mixture and cooked them like a pancake. Topped with butter and syrup, they were like french toast flavored pancakes. Very filling. Did I ever say that I think wasting food is a sin?

FYI, on the Egg Nog French Toast, today in the Oregonian there was a recipe for that in a sorta deep-dish style, baked with apples and walnuts.

I also saw a recipe for the same using cranberries. which seems so much more interesting to me. I think the cranberries would add a nice touch of tartness to the dish.

Hoke, do you still have the recipe? I would love it if you could post it. I like the idea of cranberries too.

On New Years Eve I baked some dinner rolls and forgot to put the leftovers in a plastic bag. They dried out very hard, so Sunday morning, I ran them through the food processor to turn them into bread crumbs, soaked them in an eggnog/custard mixture and cooked them like a pancake. Topped with butter and syrup, they were like french toast flavored pancakes. Very filling. Did I ever say that I think wasting food is a sin?

Howie...that is an AMAZING idea! I will definitely use that sometime!

Couldn't find the one in the Oregonian online, Maria. Guess it's not posted yet.

Here's the cranberry-apple compote version from Bon Appetit by way of Epicurious.
http://www.epicurious.com/recipes/food/views/Eggnog-French-Toast-with-Cranberry-Apple-Compote-105976