Crock-Pot Egg Nog French Toast-3

Eggnog French Toast

Today I woke up and looked outside to find a winter wonderland. After days of snow and freezing rain, every single tree was frosted white and glittered in the brilliant sunlight. But for all of the awesome majesty of the morning landscape, it looked cold. Like, arctic tundra cold. And so, being that it’s December, I decided there could be no better breakfast than a batch of Eggnog French Toast made in my 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker. (Spoiler alert: I was right.) Thanks to Crock-Pot® the brand for sponsoring this post!

Made with cubes of bread, almost a carton of eggs, and two cups of rich, creamy eggnog, and some spices, this recipe is an easy (and delicious) way to take care of yourself and loved ones during the hectic holiday season. It requires very little prep work and then- thanks to my beloved 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker– not only can you release pressure while keeping hands away from hot steam with the Easy Release Steam Dial, but you’re free to go wrap presents for an hour and a half while breakfast takes care of itself. And it’s really tasty. While it kind of looks like bread pudding (code: not very attractive) and I personally don’t even like eggnog, I still thought this French toast was mouthwatering. I appreciated what the eggnog added to the dish: a richness and a creaminess that really elevated what would otherwise be just bread and eggs. Seasoned with cinnamon, nutmeg, and vanilla, the dish isn’t really finished until it’s been drizzled with an eggnog glaze. (And maple syrup, if you’re a sugar addict like me. Hey, it’s French toast! What do you expect?)

Again, I borrowed a recipe that was intended for the slow cooker; and again, my 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker was able to literally cut the cook time in half. It said I to cook it on high heat for three hours, but mine was done after only an hour and a half. Which is really handy if you, too, are hungry and impatient first thing in the morning. And, perhaps best of all, it makes an entire nine inch springform. So if you’re hosting family this December, or just looking for an exciting new holiday recipe to add to your repertoire, this French toast will leave you wanting breakfast for every meal.

AuthorMackieDifficultyBeginner

French Toast
 1 9 inch loaf Texas Toast
 8 Eggs
 2 cups Eggnog
 2 tbsp Sugar
 1 tsp Vanilla
 ½ tsp Cinnamon
 ½ tsp Nutmeg
 dash of Salt
Topping
 3 tbsp Butter
 2 tbsp Brown Sugar
Glaze
 ½ cup Confectioners' Sugar
 1 tbsp Eggnog
 ¼ tsp Vanilla

1

Cut the bread into 1 inch cubes.

2

In a large bowl, combine the eggs, eggnog, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until homogenous.

3

Add the bread to the egg mixture. Toss until the bread is fully coated. Pour the French Toast batter into a greased 9 inch springform pan. Dot the top with small pieces of butter and then sprinkle the brown sugar across the surface.

4

Set into an XXL Crock Pot Pressure Cooker and cook on high heat for 1 hour and 30 minutes, or until fully cooked. Remove from heat and allow to cool slightly.

5

Combine the confectioners' sugar, eggnog, and vanilla in a small bowl. Whisk until smooth, the pour over the top of the French Toast. Serve warm, with maple syrup, if desired.

Ingredients

French Toast
 1 9 inch loaf Texas Toast
 8 Eggs
 2 cups Eggnog
 2 tbsp Sugar
 1 tsp Vanilla
 ½ tsp Cinnamon
 ½ tsp Nutmeg
 dash of Salt
Topping
 3 tbsp Butter
 2 tbsp Brown Sugar
Glaze
 ½ cup Confectioners' Sugar
 1 tbsp Eggnog
 ¼ tsp Vanilla

Directions

1

Cut the bread into 1 inch cubes.

2

In a large bowl, combine the eggs, eggnog, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until homogenous.

3

Add the bread to the egg mixture. Toss until the bread is fully coated. Pour the French Toast batter into a greased 9 inch springform pan. Dot the top with small pieces of butter and then sprinkle the brown sugar across the surface.

4

Set into an XXL Crock Pot Pressure Cooker and cook on high heat for 1 hour and 30 minutes, or until fully cooked. Remove from heat and allow to cool slightly.

5

Combine the confectioners' sugar, eggnog, and vanilla in a small bowl. Whisk until smooth, the pour over the top of the French Toast. Serve warm, with maple syrup, if desired.

Eggnog French Toast

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