Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Eggnog Stuffed French Toast

I have tasted and made many dozens of different types of French Toasts in my years, but this recipe is truly the creamiest I have ever made. The taste of eggnog just goes so naturally with French Toast, enjoy this throughout the year. Since this is a longer recipe than usual for me, allow me to shut up and give you this great festive recipe that will get your palate ready for the holidays.


For 4 people


  • 2 envelopes unflavored gelatin
  • 1/4 cup(s) tepid water
  • 3/4 cup(s) half-and-half cream
  • 1 3/4 cup(s) "spiked" eggnog
  • 1/2 cup(s) granulated sugar
  • 1/4 cup(s) brown sugar
  • 1/2 teaspoon(s) nutmeg
  • 3 tablespoon(s) raisins


  • 4 eggs
  • 1/2 cup(s) milk
  • 2 teaspoon(s) almond extract or flavoring
  • 1 loaf Challah, or other artisan bread, day-old
  • 3 tablespoon(s) butter or margarine, or more as needed

Eggnog Stuffed French Toast Directions

  1. To make eggnog filling:
  2. In a small bowl combine gelatin and water, let stand for 5 minutes. In a medium saucepan combine cream, eggnog, sugar and raisins. Set over medium heat and stir occasionally until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Put into a bowl and cover, chill until set or make it the night before.
  3. When ready to cook, whisk together eggs, milk, vanilla, cinnamon, and allspice in a shallow bowl. Cut bread into 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling. Fill each pocket with eggnog filling. Soak stuffed bread slices in egg mixture while heating a large skillet over medium heat. Melt butter and remove french toast and start grilling until browned, about 3-4 minutes per side. cook in batches if needed. I enjoy this French toast with powdered sugar, real maple syrup or whipped cream.