Baked Egg Nog French Toast

Prep Time:
Cooking Time:
Serves: 1 Servings

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Baked Egg Nog French Toast

Recipe Submitted by ADMIN on 09/26/2007

Rating: 0.00 0 votes
Added to Cookbook Add to Cookbook

Category: Breakfast, Holiday

Ingredients List

2 loaves Pills Crusty French bread
: -dough
5 eggs
1 c dairy eggnog
1/4 c sugar
1 ts rum extract
1 ts cinnamon
1/2 ts nutmeg
: coolwhip
: red and green sprinkles
Bake bread in bread tubes; cool; slice into 10 slices each. Mix all other
ingredients in Bowl. Dip bread slices in egg mixture and put in 9x13 baker.
Pour extra egg mixture on top. Bake at 350 for 10-15 min, until lightly
browned. Fill the Easy Accent Decorator with cool whip. Decorate with cool
whip and sprinkles.
This smells so yummy as it is baking Christmas morning! The bread can be
made several days in advance; just slice when you are ready to make your
french toast, or use "pre-made" french bread. Source: Pampered Chef
Lisa-Fabfood-Nov.97
Posted to recipelu-digest Volume 01 Number 353 by P&S Gruenwald
on Dec 09, 1997

Directions

Recipe via Meal-Master (tm) v8.05

Title: Baked Egg Noodles and Cheese
Categories:
Yield: 100 Servings

2 1/2 ga WATER; WARM
4 ga WATER; BOILING
8 lb CHEESE CHEDDER
8 oz BUTTER PRINT SURE
1 1/2 lb BUTTER PRINT SURE
10 oz MILK; DRY NON-FAT L HEAT
9 lb NOODLE EGGS 5LB
1 lb BREAD SNDWICH 22OZ #51
1 1/8 lb FLOUR GEN PURPOSE 10LB
1 tb PEPPER BLACK 1 LB CN
2 oz SALT TABLE 5LB
2 oz SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
:

1. ADD EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL
TENDER; STIR OCCASIONALLY TO PREVENT STICKING.

2. DRAIN. SET ASIDE FOR USE IN STEP 7.

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.

5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER
5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.

6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.

7. COMBINE SAUCE AND EGG NOODLE; MIX WELL.

8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.

9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARAGARINE; SPRINKLE OVER
MIXTURE IN EACH PAN.

10. BAKE 25 MINUTES OR UNTIL BROWNED.
:

NOTE: 1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED,
COMBINE WITH 1 1/2 QT WARM WATER MAY BE USE. SEE RECIPE NO. F-G-1.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25.

NOTE: 3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20
MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.

NOTE: 4. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: F00102

SERVING SIZE: 8 1/2 OZ (

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Baked Egg Nog French Toast

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