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Eggnog French Toast
Eggnog French Toast
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in Eggnog French Toast for a festive breakfast using leftover eggnog.
Ingredients:
  • 1 loaf crusty country-style bread, sliced 1-inch thick
  • 1 1/2 cups eggnog, store-bought or homemade
  • 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons unsalted butter
  • Whipped cream and maple syrup for serving
Instructions:
  • Slice the bread: Cut the loaf of bread into slices, if needed, and leave them to air dry for 15 minutes while you prepare the batter, or for up to 48 hours on your kitchen counter.
  • Preheat the oven to 250°F by placing a metal wire rack in a rimmed baking sheet before making the toast.
  • Prepare the batter by mixing eggnog, rum (if desired), eggs, cinnamon, nutmeg, and vanilla in a large bowl until smooth. Dip two to three slices of bread into the batter, ensuring both sides are coated evenly.
  • Cook the toast to perfection: Melt 1 tablespoon of butter in a large skillet or griddle over medium heat. Using tongs or your fingers, transfer the soaked bread from the bowl or baking pan, allowing any extra batter to drip off. Caution: if you soaked the toast overnight, handle it gently. Fry for 2 to 3 minutes until golden brown, then flip with a spatula and cook the other side for another 2 to 3 minutes until evenly browned. As the first batch cooks, prepare more slices to soak in the batter.
  • To keep the toast warm, transfer the finished slices to a wire rack in the oven. Proceed with the remaining bread, soaking and frying each slice. Serve promptly with maple syrup or whipped cream.

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