Eggnog French Toast
A creamy holiday breakfast and brunch dish with a unique flavor. It's quick to make and can be prepared as an overnight baked casserole.
Servings 4 servings
Ingredients
- 1 cup prepared eggnog at room temperature
- ¼ cup milk at room temperature
- 4 eggs at room temperature
- 2 tablespoons sugar or to taste depending on the sweetness of the eggnog
- ¼ teaspoon ground cinnamon or as needed depending on the flavor of the eggnog
- pinch of nutmeg or allspice optional
- ¼ teaspoon vanilla extract or to taste, optional, depending on the flavor of the eggnog
- 8 slices white sandwich bread
- 2 tablespoons unsalted butter or as needed for the skillet
- butter, whipped cream, maple syrup or honey, powdered sugar, extra ground cinnamon and fresh fruit optional to serve
Instructions
- The amount of spices and flavorings you'll need to add will depend on the flavor and characteristics of the eggnog you use. So go easy at first and adjust as needed.
- Lightly beat 4 eggs in a medium bowl with a whisk or fork, no need to use an electric mixer.
- Sitr in 1 cup prepared eggnog, ¼ cup milk, 2 tablespoons sugar, ¼ teaspoon ground cinnamon, pinch of nutmeg or allspice¼ teaspoon vanilla extract and whisk to integrate. If using several bread pieces at a time, transfer the custard mixture to a shallow baking dish.
- Heat a large non-stick skillet over medium-low heat and add a dab from the 2 tablespoons unsalted butter.
- Dip a slice (or slices if cooking several at a time) of bread into the eggnog mixture, 5-10 seconds on each side.
- Cook in the hot skillet for 2-3 minutes per side, or until golden and crisp. Repeat the process with the remaining slices of bread, adding more butter between batches.
- Serve immediately, 2 pieces per plate, topped with butter, whipped cream, maple syrup or honey, powdered sugar, extra ground cinnamon and fresh fruit or however you like it.
Notes
Organization: French toast is best eaten hot off the griddle, so read the recipe first and ensure you have the correct ingredients, utensils and equipment, and enough workspace. Also, make sure everyone is seated at the table.
Eggnog: Some can be quite dense and rich, so you might want to change the milk-to-eggnog ratio to make a lighter custard.
